Curing Salt #1 (Bacon, Ham etc.)


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Sale price$12.00

Description

Cure Salt #1 – 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1.
This cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons.
DIRECTIONS FOR USE:
Dry cure: use 2g per kg of meat. Do not substitute for cooking salt. Do not ingest directly.
SAFETY DIRECTIONS:
WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

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