Curing Salt for meats 1kg pack

This Curing Salt is used as an essential ingredient for curing meats before smoking.

• With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
• This pack can be used for dry curing or as a brine solution.
• Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.

It's best for curing pork meats. 

How to prepare the brine: 

To prepare the brine use  34 to 40 grams of salt per 1 kg of  meat. 

For dry curing use 17 to 23 grams of salt per 1kg of meat. 

You get 1kg pack.