Mix of salt (89%), sodium nitrite (6.4%) and sodium nitrate (4%)
Specifically formulated to be used for making dry cured products that do not require cooking such as pepperoni, salamis, capicola and more. Concentration and color meet Canadian regulations.
-Dosage in emulsions (meat, water, binder):
3g per Kg of emulsion (for 200ppm max of Nitrite and 120ppm max of Nitrates)