Cure #2 Curing Salt Blend (Salt, 6.4% Sodium Nitrate & 6.2% Sodium Nitrite) – 5 lb Bulk Hat

Cure #2 Curing Salt Blend (Salt, 6.4% Sodium Nitrate & 6.2% Sodium Nitrite) – 5 lb Bulk HatCure #2 Pink Curing Salt for Dry Curing Cure #2 is the classic curing salt used for traditional dry cured and long aged meat products where both sodium nitrite and sodium nitrate are needed during the curing process. This cure is commonly used for products such as dry cured salami, soppressata, saucisson sec, coppa, lonza, bresaola, pancetta, guanciale, and other whole muscle or fermented dry cured meats that cure and dry over an extended period of

Thiamin Mononitrate

At this use rate

One bag treats about 220 lb (100 kg) of meat

The use of the "Ago Osso di Cavallo"

50 g for 225 kg (≈500 lb) of meat batter

Our manufacturer is very

Better color stability: Helps reduce color fade over time by supporting a more stable cured pigment system

F-LC gives a more traditional

NO MSG (Monosodium Glutamate)

Supplied in a convenient 50-yard (150-foot) roll

cured color development

This is often considered a general minimum use level across many traditional cured meat applications