Meat Cure Salt No.2 - 6% Nitrites Size:500 g 20-40 g/ hL during fermentation

20-40 g/ hL during fermentation

Bittering hops are Northern Brewer with a large dose of Styrian Goldings to finish

The machines come in tall and short models

this hand-made rustic paddle embodies high-quality craftsmanship

Meat Cure Salt No.2 - 6% Nitrites Size:500 g 20-40 g/ hL during fermentationProduct Overview Meat Cure #2 is a specialized curing salt designed for the safe and effective long term curing of air dried meats, particularly salami and other air cured products. Also known as Insta Cure #2 or Prague Powder #2, this cure contains a balanced mix of nitrites (6%) and nitrates (4%), which gradually release over time to provide continuous protection throughout the curing process. Dyed pink for safety, this cure ensures your meats are