Cure #1 - 2% is a low level nitrite cure that has been specially formulated for use in semi dried sausages, fish and making your own jerky. It has a lower level of nitrite compared to the standard Cure#1 (6.25%) and this is due to the shorter curing times required. We suggest using this cure for curing times of 48 hours or less.
Made in Australia from at least 97% Australian ingredients.
Warning: Contains Sodium Nitrite 6.25% W/W. ~98% regular salt. It is dyed pink for safety reasons. Do not ingest directly. Use only as Directed
Cure #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.
Made in Australia from at least 93% Australian ingredients.
Warning: Contains Sodium Nitrite 6.25% W/W. Substitution for cooking or table salt may be dangerous, particularly for young children. Do not ingest directly. Use only as Directed
Cure #2, also known as Prague Powder #2, Pink Salt #2, Instacure #2.
Made in Australia from at least 89% Australian ingredients.
This is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What's the difference? Nitrates interact with the meat and breakdown into nitrites over the course of a few weeks to extend the curing process.
Warning: Contains Sodium Nitrite 6% W/W and Sodium Nitrate 4% W/W. Substitution for cooking or table salt may be dangerous, particularly for young children. Do not ingest directly. Use only as Dir
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A rapid curing agent without colouring/reddening agent, suitable for all types of small goods and cured products. Ideal for dry curing. Contains 110 grams per kilogram Nitrite curing salt.
For cooked small goods use 60 grams to 45kg of finished product. For Injection/Cover Pickle use 30 grams to 4.5 lt of brine.
Make your own mouth-watering bacon at home with Misty Gully Maple Bacon Cure.Comes with complete instructions.1kg makes up to 20kg of bacon.Easy to use:Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat).After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.Allow to cool, slice, cook and enjoy!Contains: Sodium nitrite (0.45%)
Made in Australia from at least 86% Australian ingredients.
Warning: Contains Sodium Nitrite 0.65% W/W. Substitution for cooking or table salt may be dangerous, particularly for young children. Do not ingest directly. Use only as Directed
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