Refill salt for our jerky kits
Enough for 4kg meat
Description:
Curing salts gives the cured meat a red colour you see in bacon and ham. Also you must add a curing salt to any meat that you want to smoke at lower temperatures if not you risk Botulism poisoning.
 
Use:
Use at the rate of half a teaspoon per kilo of meat. Avoid using more than this rate.
 
Ingredients:
Salt, Sodium nitrite (6.25%)