Cure number 2, also known as Prague powder number 2
For beginners to curing we recommend our all in one cures.
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.
Cure 2 is not a replacement for salt, extra salt must be added as required by the recipe. Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt
Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital 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 2 can be stored in a dry jar after use.
If you need further explanation of the use of this cure please contact us.