Product 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 processed safely and effectively for delicious, high-quality results.

Technical Specifications:

• Model: Meat Cure #2
• Operation: Suitable for curing air-dried meats like salami and other air-cured products
• Material: Blend of sodium nitrite (6%), sodium nitrate (4%), and standard salt (90%), dyed pink for safety
• Capacity: Available in various package sizes
• Size and Weight: Packaged by weight; size varies
• Included Components: Curing salt with a mix of nitrites and nitrates

Key Features:

• Ideal for Air-Dried Meats: Perfect for salami and other air-cured meats, providing a gradual release of nitrites and nitrates to protect meats over time.
• Balanced Nitrite and Nitrate Content: Contains 6% sodium nitrite and 4% sodium nitrate, offering effective long-term curing and protection against spoilage.
• Safety-First Design: Dyed pink to prevent confusion with regular salt; contains nitrites and nitrates, so it must not be used as a substitute for cooking salt or consumed directly.
• Specific Use: Only suitable for air-dried salamis and air-cured meats due to its combination of nitrites and nitrates, which ensures proper protection during the curing process.

Safety and Material Quality:
This product contains nitrites and nitrates and is not consumable as a substitute for regular cooking salt. Always handle with care, keep out of reach of children, and store in a cool, dry place.

Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness and safety. Ensure the packaging is sealed tightly after each use.