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Cure Number #1 (AKA Prague #1) 500g

  • Specialist curing salt for the manufacturing of meat products that will be cooked before eating.
  • For restricted use in foodstuffs only & not for direct consumption.
  • Used in small quantities for the short time curing of sausage, bacon, corned beef etc that will subsequently be cooked before eating. Typical usage is 2.5g per kg of selected meat with additional added salt, however all cures should use in accordance with a proved recipe accurately measuring the quantities to ensure the correct percentage is used & that nitrite levels in finished products don’t exceed recommended limits.
Nutritional Information
Typical values per 100g
Energy 64kJ/16Kcal
Fat 0g
Of which saturates 0g
Carbohydrate 4.0g
Of which sugars 4.0g
Protein <0.1g
Salt 95.83g
Ingredients

Ingredients: Salt (93.75%), Sodium nitrite (E250)(6.25%)

£6.95

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