Cure 1
Cure 1
( Also known as Prague powder number 1, curing salt,tinted curing mixture, pink curing salt, modern or cure insta-cure 1.)
A basic cure that is used to cure all meats that require cooking, smoking, and canning. This would include poultry, fish, hams, bacon, luncheon meats, corned beef, patés, and many other products.
Use when smoking Or processing meat, sausage, fish Or jerky At low temperatures.
Weight
cure 2
Warning
Please read carefully before using this product
Cure number 2
This cure is a mixture of sea salt, Sodium Nitrite and Sodium Nitrate
This is a slow acting cure that can be used for sausage that is cured and dried, and can be eaten without cooking.
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 2 or ‘Prague Powder number 2’ exactly.
As a general rule most recipes call for two level tea spoons (approx 10 grammes) of Cure 2 to 10 pounds (4.5 Kilos) of meat, however this is a general guide. YOU MUST FOLLOW RECIPES EXACTLY!!!!!
Cure 2 is not a replacement for salt, extra salt must be added as required by the recipe.
Unused Cure 2 can be stored in a dry jar after use.
If you need further explanation of the use of this cure please contact us.
Weight
