Meat Cure Salt #1 for Jerky, Ham and bacon 250g
  This product contains 6.25% total nitrites

This product is for meat that requires cooking or smoking Jerky, smoked sausages, Smoked Ham

If you need to Cure meat without cooking or smoking please purchase Cure salt #2 These salts are NOT interchangeable.

One 250 gr pack is enough curing salt to Dry cure 100kg of meat or wet cure 125kg of meat + water

For dry curing add about 2.5 gr per kilo

For wet curing add 1.93 gr per kilo of meat and water

Great for making your own;
•Jerky
•Hams
•Sausages
•Bilton

You must add a curing salt to any meat that you want to smoke at lower temperatures if not you risk Botulism poisoning

***please note the colour of these salt can differ greatly from suppliers - Yellow, light pink to orange is normal***