Cure#1 (2%) For Kransky Style

Regular price $17.49

Sodium Nitrite (2%)
Preservative (250, 251)
Canola Oil
Fermented red rice

Your recipe should indicate how much you will need to add and the level of nitrites required in the mix. The less cure and lower percent of nitrites you use the higher the internal temperature of your meat will need to reach. 
Recommended 125 grams per 50kg of meat

Curing salts and nitrites are required for safe processing of semi dried meats such as jerky, bacon and sausages that are heat treated in a smoker or oven. 

Do not use nitrites if you are going to be cold drying or cold smoking your meats. Nitrates must be taken to an internal temperate of 60 degrees Celsius or above.

A cure containing nitrites and nitrates is referred to as Cure #2

Close (esc)

Let's be friends...with benefits!

Sign up to our Newsletter via this pop up and get $10 off your first online purchase.*

Keep up to date on all our new products, specials and workshops. We also share old family favourite recipes and some great tips and tricks to help you along your Home Make It journey.

*Min $80 spend.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now
Back to the top