Cure#2 (6% & 4%) For Salami

250g Bag

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.

Ingredients:
Salt
Sodium Nitrite (6%)
Sodium Nitrate (4%)
Preservative (250, 251)
Canola Oil
Beetroot Powder

Dosage:
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

POISON!
Keep out of reach of children
Read safety instructions:

WARNING: Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

FIRST AID:
For advice contact a Poison information centre or a doctor.
Australia: 13 11 26
New Zealand: 0800 764 766

If swallowed do NOT induce vomiting.