Specialist curing salt for the manufacturing of meat products that can be eaten without cooking. For restricted use in foodstuffs only & not for direct consumption. Nitrates in Cure No 2 gradually convert to nitrite in use & provide a method of bacteria kill for the safe production of a wide range of charcuterie ensuring a characteristic pink colour & cured flavour development. Cure No 2 is recommended for longer cures (i.e. salami) which allows time for full nitrate to nitrite conversion. All cures should use in accordance with a proved recipe accurately measuring the quantities to ensure the correct percentage is used & that nitrite levels in finished products don’t exceed recommended limits.
