Salami & Sausages
Meat processing
Sauce making
Cheese making
food Preparation
BBQ and Meat Smoking
Other Food Processing
Food Preserving
Food Equipment Spare Parts
Brewing & Cider Equipment
Spirits & Distillation
Fruit Presses & Crushers
Fermentation Vessels (Storage capacity)
Valves, Fittings & Couplings
Beer Brewing Ingredients
Wine Fermentation Additives
Wine Maturation & Fining Agents
Cleaning Aids & Equipment
Juice Testing & Laboratory
Beverage Transfer & Pumps
Vinegar Production
Olive Curing & Oil Production
Fermentation Accessories
Barware & Drinking Style
Bottle Closures & PackagingDescription
Keep in mind cooking salt should not be substituted. Do not consume immediately.
DIRECTIVES FOR SAFETY
WARNING: This product contains nitrite. Substituting table salt for cooking salt can be dangerous, particularly for young children.
-15%
-15%
Meat Cure Salt #1 – 11.9% Nitrites
$10.90 – $84.90
Do you want to learn how to make bacon? Be sure to give Meat Cure #1 a try.
The industry standard cure used in the manufacture of bacon, ham, and corned beef is Meat Cure #1. It’s also known as prague powder, pink salt, and instacure #1, and it’s commonly used as a standard curing salt in a variety of other recipes.
Curing salts are precisely matched with the right mix of ingredients, allowing you to safely process your meats at home.
This cure #1 has a Sodium Nitrite. For reasons of protection, it has been dyed pink.
Description
Shipping Information (Approx)
Additional information
| Weight | 0.55 kg |
|---|---|
| Dimensions | 23.00 × 5.00 × 15.00 cm |
