Cure - #2 - 16 Oz.

Cure #2

Also known as:

• Prague powder #2
• Modern cure #2

A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, geonoa salami, proscuitti hams and dried farmers sausage. These are products that do not require cooking, smoking, or refrigeration.

Cure # 2 contains sodium nitrite for immediate protection as well as sodium nitrate which acts as a time release, breaking down into sodium nitrite, then nitric oxide thus allowing for the much longer curing times required for these products, which can be up to 6 months. Dry curing meat or sausage properly cannot be done with Cure #1 which contains sodium nitrite only and dissipates too quickly.

• Ingredients: Salt, Sodium nitrite (6.25 %), Sodium Nitrate (1.00%) , Red 3 for color and not more than 2.00% Propylene Glycol added as a processing aid

Tip - Use 1 oz. per 25 lb. of meat. For smaller batches use 1 LEVEL TEASPOON per 5 lb. of meat.