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