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Curing salts and Nitrites are required for safe processing of semi dried meats such as Bacon and Sausages that are heat treated in a smoker or oven as well. Misty Gully’s range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats without risk of illness and disease. This product may be referred to in recipes as Prague Powder, Pink Salt, Cure Number One. **HEAT TREATMENT ALSO REQUIRED WHEN COOKING / CREATING YOUR MEAT PRODUCTS AT HOME. NITRITES MUST BE TAKEN TO AN INTERNAL TEMPERATURE OF AT LEAST 60 DEGREES CELCIUS OR ABOVE. THIS CAN BE ACHEIVED BY HOT SMOKING OR DRYING IN AN OVEN SET AT 93 DEGREES CELCIUS PRIOR TO AIR DRYING OR COLD SMOKING. CURE #2 INCLUDES NITRATES FOR COLD SMOKING Also available in bulk Your custom recipe will indicate how much you will need to add and the level of nitrites required in the mix. The less cure & a lower % of nitrites you use the higher the internal temperature of your meat needs to reach in order to be safe for human consumption. Always used recipes from trusted sources only and follow instruction precisely. 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 with interact with the meat and breakdown into nitrites over the course of a few weeks.
Ingredients: Salt, Sodium Nitrite (6.25%), Color.
Please read above for the full list of ingredients! If you have allergies to this item you are purchasing at your own risk.