Meat Cure Salt #2 for Sausage, salami ,uncooked Ham 500g
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
If 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