Curing salts with a combination of nitrites and nitrates are required for safe long term slow processing of air dried meats
This cure is equivalent to prague powder #2, instacure #2 and pink salt #2.
A cure that has a combination of nitrites and nitrates is only suitable for air dried Salumi and air cured meats when you are not applying heat as part of the process/ The nitrites protect the meat in its early stages and the nitrates break down into nitrites over a period of time giving the salumi / meat the added protection it needs.
Do not use a cure containing nitrates for meats like jerky, biltong, semi dried sausages or bacon. Nitrates need time to break down before human consumption.
Sodium Nitrite (6%)
Sodium Nitrate (4%)
Preservative (250, 251)
2,5 grams per kg of meat.
One sachet (125gm) is suitable for 50kg of meat.
A cure containing Nitrites only is referred as Cure #1