Meat Cure #2 Fermenting Salt (Prague Powder #2)

Product Overview
Meat Cure No.2 Fermenting Salt is an essential ingredient for making salami and other air-dried meats. This curing salt combines nitrites and nitrates, providing a dual-action protection essential for the long-term, slow processing of meats. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air-dried salamis and cured meats by gradually releasing nitrites over time. Not consumable, this product is a poison and should be used with caution.

Technical Specifications:

• Model: Meat Cure No.2 Fermenting Salt
• Operation: Suitable for curing air-dried meats like salami
• Material: Blend of nitrites and nitrates in salt
• Included Components: Curing salt with nitrites and nitrates

Key Features:

• Dual-Action Cure: Contains both nitrites and nitrates, offering immediate and long-term protection for air-dried meats during the curing process.
• Essential for Air-Dried Meats: Ideal for salami and other meats requiring slow curing, ensuring safety and flavor development over time.
• Not for Cooking or Table Use: This is a specialized curing salt and should not be substituted for cooking salt or ingested directly.
• Safety First: Contains nitrite; improper use or substitution can be dangerous, especially for young children. Use strictly as directed.

Safety and Material Quality:
This product is not consumable and should be handled with care. Always keep out of reach of children and store in a cool, dry place. Follow all dosage instructions precisely to ensure safe use.

Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness. Ensure the product is securely sealed to prevent moisture absorption and contamination.

See all curing salts, including Meat Cure #1 for bacon, ham and fresh sausage.