CURE #1 - 6.25% SODIUM NITRITE - Net wt 1kg

Curing salts and Nitrites are required for safe processing of semi dried meats such as Bacon and Sausages that are heat treated in a smoker or oven as well.

Misty Gully's range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats without risk of illness and disease.

Ingredients: Salt, Sodium Nitrite (6.25%), Color.

This product may be referred to in recipes as Prague Powder, Pink Salt, Cure Number One.

**HEAT TREATMENT ALSO REQUIRED WHEN COOKING / CREATING YOUR MEAT PRODUCTS AT HOME. NITRITES MUST BE TAKEN TO AN INTERNAL TEMPERATURE OF AT LEAST 60 DEGREES CELCIUS OR ABOVE. THIS CAN BE ACHEIVED BY HOT SMOKING OR DRYING IN AN OVEN SET AT 93 DEGREES CELCIUS PRIOR TO AIR DRYING OR COLD SMOKING. CURE #2 INCLUDES NITRATES FOR COLD SMOKING

Also available in bulk

Your custom recipe will indicate how much you will need to add and the level of nitrites required in the mix. The less cure & a lower % of nitrites you use the higher the internal temperature of your meat needs to reach in order to be safe for human consumption.