Description
This Cure #2 contains 6.25% Sodium Nitrite, 4% Sodium Nitrate and 89.75% regular salt. It is dyed pink to adhere to Australian Standards and so that it isn't mistaken for regular salt/sugar. This is the Cure for all your salami needs and long Cures as it contains both nitrites and nitrates. This nitrate Cure will interact with the meat and breakdown into nitrites over the course of a few weeks.
Which Curing Salt Do I Use?
Cure #1 6.25% – this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef).
Cure #1 2% – this is a special mix offer by Misty Gully specifically designed for shorter curing processes. It’s perfect for Jerky, semi-dried sausages like Kranski’s and Chorizo.
Cure #2 – this is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What’s the difference? Basically, a nitrate will interact with the meat and breakdown into nitrites over the course of a few weeks.