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Please Note:

Our warehouse will be closed on the 21st and 22nd July 2014. Any orders placed between 12pm on Friday 18th and Tuesday 22nd will not be dispatched until Wednesday 23rd July.

Emails and telephone enquires will still be dealt with during this time.

cure 2

cure 2

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.