Cure Number 2 (AKA Prague #2) 500g

  • Specialist curing salt for the manufacturing of meat products that can be eaten without cooking.
  • For restricted use in foodstuffs only & not for direct consumption.
  • Nitrates in Cure No 2 gradually convert to nitrite in use & provide a method of bacteria kill for the safe production of a wide range of charcuterie ensuring a characteristic pink colour & cured flavour development. Cure No 2 is recommended for longer cures (i.e. salami) which allows time for full nitrate to nitrite conversion.
  • 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 106kJ/25Kcal
Fat 0g
Of which saturates 0g
Carbohydrates 4.0g
Of which sugars 4.0g
Protein <01g
Salt 93.14g

Ingredients: Salt (89.75%), Sodium Nitrite (E250)(6.25%), Potassium Nitrate (E252)(4%)



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