Mix of salt (76.7%), cultured celery juice powder (1.16%) and vegetable oil.
A natural source of nitrite. Used to cure all type of meats.
-Dosage in emulsions (meat, water, binder):
11g per Kg of emulsion (for 127ppm max of Nitrite)
-Dosage in liquid brine for ham:
36g per Liter of water (for 130ppm max of Nitrite)
-Dosage in liquid brine for Bacon:
13g per Liter of water. 25% maximum injection rate (for 120ppm max of Nitrite)