Produced in UK no colorants added - white 50g pack
A blend of PVD Salt and Sodium Nitrite.
Also called: Cure 1, Prague Salt #1, Instacure #1
Ingredient Declaration: Salt, Preservative Sodium Nitrite E250(6.25%)
Contains the following E.U. allergens :- None
Flavour & Aroma:- Salt
Appearance:- White Powder - no colorants
Cure 1 - Best for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not air dried sausages.
When using Cure No.1, it is advised to use a set of accurate digital scales to measure out precise quantities and also require additional PVD or Coarse Sea Salt to mix and dilute.
Cure 1 is for curing any types of meat that will go on to be cooked, such as bacon, or English-style Hams.
Cure no.1 contains 93.75% salt and 6.25% sodium nitrite.
Recipe:
Dry cure bacon: 3.5 % salt, 0.5 % cure #1, 1.0 % sugar
Add 50gm Dry cure per kg of raw meat.
Brine cure: 15% salt, 1.5-2% cure #1. 8-10% sugar
Add 245gm brine per kg of water
Disclaimer: Instacure #1 contains sodium nitrite 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 #1 directly can pose serious
health risks.
Always store Instacure #1 out of reach of children and pets, and
use it exclusively as directed for meat curing.