Produced in UK no colorants added - white 50g pack
Instacure #2 Curing Salt is a must for charcuterie like capicola or fermented dry sausage, like traditional soppressata. This slow-acting salt protects the color of dry cured meat craft. It releases the protective nitrates over time, keeping the meat safe as it dries.
Cure 2 is for curing any type of meat that will go on to be air-dried and not cooked, such as Salami and other dried sausages and air-dried meats.
Slow-acting curing salt a must for safe dry cured meat craft. It protects the delicious color of traditional charcuterie like capicola, or fermented dry sausage, like Italian salami or soppressata. This type of "pink salt" releases nitrates and nitrates over time, keeping the meat safe as it dries, and releasing as nitrous oxide.#2 Curing Salt is a combination of nitrates and nitrates that release slowly over the course of drying to your target 35-40% weight loss. These protect again pathogens, and preserve the delicious color of the finished product.
Recipe:
Air dried meats eg Coppa: 3% salt, 0.25-0.5% cure #2 MAX Total 35gm per kg of meat (plus spices)
Fermented meats eg Salami: 2.5-3% Salt, 0.25% cure #2 Total 27.5 – 32.5gm per kg of meat
Disclaimer: Instacure #2 contains sodium nitrite and sodium nitrate, which are highly toxic if ingested directly and can be fatal in even small quantities. It is intended strictly for curing meats and must be used in precise amounts as per established guidelines. Consuming improperly cured meats or ingesting Instacure #2 directly can pose serious health risks. Meats cured with Instacure #2 must undergo a curing period of at least 35 days to ensure the sodium nitrate has properly converted to nitrite and been safely absorbed. Always store Instacure #2 out of reach of children and pets, and use it exclusively as directed for meat curing.