To be sure of receiving your order in time for Christmas, we advise you to order before:
Mainland UK deliveries: no later than midday on Friday 20 December 2013.
International orders: no later than midday on Friday 13th December.
All orders received after this time will be despatched as soon as possible.
It has come to our attention that some of the No8 Manual mincers sold either individually or as part of ‘Our Famous sausage making kit’ may have been despatched with the incorrect stuffing tubes. If you have received the incorrect tubes please contact us and new tubes will be despatched.
Apologies for any inconvenience.
Cure number 1, also known as Prague powder number 1
For beginners to curing we recommend our all in one cures.
Please read carefully before using this product
Cure number 1
This cure is a mixture of sea salt and Sodium Nitrite.
Prague powder #1 is 6.25% sodium nitrite and 93.75% salt,
It is used for all curing other than dry curing ie brine cures.
Please note that Sodium Nitrite and Sodium Nitrate are toxic chemicals , used correctly this cure is very safe but utmost care must be taken to measure it accurately before adding it to your recipe.
You must follow recipes that call for Cure 1 or 'Prague Powder number 1' exactly.
Cure 1 is not a replacement for salt, extra salt must be added as required by the recipe. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digitial scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is 1 level teaspoon of cure 2 for 2 kg of meat.
Unused Cure 1 can be stored in a dry jar after use.
If you need further explanation of the use of this cure please contact us.