Mix of salt (92.9%) and sodium nitrite (6.4%)
Used to cure all meats that require cooking, smoking, or canning. Concentration and color meet Canadian regulations.
-Dosage in emulsions (meat, water, binder):
3g per Kg of emulsion (for 200ppm max of Nitrite)
-Dosage in liquid brine:
9g per Liter of water (for 200ppm max of Nitrite)
-Dosage for Bacon brine:
6g per Liter of water (for 120ppm max of Nitrite)