Sodium Nitrite (2%)
Preservative (250, 251)
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