Fermenting Salt - Meat cure #2 - 11.9% Nitrite Size:200 g and durable solution for handling

and durable solution for handling your stored liquids

Features: Perforated tear strip and revealed tab

including crown caps

flatten it

take samples and transfer your wort via our innovative dual function valve design

Fermenting Salt - Meat cure #2 - 11.9% Nitrite Size:200 g and durable solution for handlingProduct Overview Meat Cure No. 2 Fermenting Salt is an essential ingredient for making salami and other air dried meats. This curing salt combines nitrites and nitrates, providing a dual action protection essential for the long term, slow processing of meats. This cure contains 11. 9% Nitrates. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air dried salamis and cured meats by gradually releasing nitrites over