Curing Salt #1 - 100g

ZZ1186

If hot smoking cured meats, Curing Salt#1 containing sodium nitrite should be used providing the characteristic flavour and colour associated with curing meats.

Also known as Prague Powder #1,Insta Cure #1 or Pink curing salt #1. It contains sodium nitrite and table salt and NOT a substitute for salt.

It is recommended for meats that require short cures and will be cooked and eaten relatively quickly, such as for:

- Smoked Bacon

- Smoked Hams

- Smoked Sausages

- Smoked Pastrami

etc

Usage: 2.5gms per kg of meat

Please note that it is NOT interchangeable with curing salt #2

Primarily Curing Salt#1 is for preventing the growth of unwanted bacteria, especially when smoking meats at low tempuratures or when you have difficulty maintaining hot smoking tempuratures over long periods in your barbecue.

Curing salt in general can be toxic if too much is used, but note this has not been coloured to help distinguish between normal table salt. PLEASE: Always label Curing Salts properly in your pantry and keep out of reach of children.

Supplied in 100g satchel.