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Curing Salt #1, 2.5Kg

  • 2021-02-22


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)

SKU: 640100-035T Categories: ,

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