Meat Cure Salt #2 for Sausage, salami ,uncooked Ham 250g This product contains 6.25% total nitrites and 1% nitrates For meat that does not require cooking or smoking. For meat curing over extended periods I f you need to Cure meat before cooking or smoking, like jerky bacon and cooked ham please purchase Cure salt #1 These salts are NOT interchangeable. One 250 gr pack is enough curing salt to Dry cure 100kg of gound meat Use one level tspn per 2.25kg meat Great for making your own; Salami uncooked Hams Sausages You must add a curing salt to any meat that you want to smoke at lower temperatures if not you risk Botulism poisoning
Meat Cure Salt #2 (6.25%) - 250g
$9.95Price