Curing Salt & Kosher Salt

Cure salt is not optional and it is not interchangeable. Getting it right is the difference between salami that keeps and salami that makes people sick, so it is worth being precise about which one you need.

Meat Cure Salt #1, the pink curing salt also sold as Prague Powder #1, at 11.9% nitrites is for anything you will cook or eat within a few weeks: bacon, fresh sausage, brined meats. Cure #2, our fermenting salt and the equivalent of Prague Powder #2, carries nitrate as well as nitrite, which breaks down slowly over months. That is the one for dry cured salami and whole muscle. We also stock a 6.25% nitrite cure from Misty Gully for recipes written to that strength.

Cultures live here too. Bactoferm T-SPX is the traditional slow fermenting culture for Italian style salami, and the white mould culture gives you the bloom on the outside of the casing that protects the meat while it dries.

For plain salt, Olssons is Australian and we carry the flossy, the coarse and the 72 hour red gum smoked. Kosher salt from Misty Gully, and a maple bacon cure in one kilogram if you want the flavour done for you.

Weigh cure salt properly. If you do not have a scale that reads to a tenth of a gram, get one from the scales. See also seasoning packs. Ask us at Laverton North or Epping. Part of our Salami & Sausages range.

Cure salt is not optional and it is not interchangeable. Getting it right is the difference between salami that keeps and salami that makes people sick, so it is worth being precise about which one you need.

Meat Cure Salt #1, the pink curing salt also sold as Prague Powder #1, at 11.9% nitrites is for anything you will cook or eat within a few weeks: bacon, fresh sausage, brined meats. Cure #2, our fermenting salt and the equivalent of Prague Powder #2, carries nitrate as well as nitrite, which breaks down slowly over months. That is the one for dry cured salami and whole muscle. We also stock a 6.25% nitrite cure from Misty Gully for recipes written to that strength.

Cultures live here too. Bactoferm T-SPX is the traditional slow fermenting culture for Italian style salami, and the white mould culture gives you the bloom on the outside of the casing that protects the meat while it dries.

For plain salt, Olssons is Australian and we carry the flossy, the coarse and the 72 hour red gum smoked. Kosher salt from Misty Gully, and a maple bacon cure in one kilogram if you want the flavour done for you.

Weigh cure salt properly. If you do not have a scale that reads to a tenth of a gram, get one from the scales. See also seasoning packs. Ask us at Laverton North or Epping. Part of our Salami & Sausages range.

Himalayan Salt Block
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Misty Gully
Himalayan Salt Slab
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$46.90 AUD $53.90 AUD
-13%
Out of stock
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Made in Italy
Food Additive Preservative - Potassium Nitrate 1Kg **Warning** ## Refer MSDS datasheet before Use of this product ##
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$38.50 AUD

Out of stock

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