Curing Salt Prague Powder 1 KG pack for meat curing smoking.
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.
Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.It’s best for curing pork meats.
To prepare the brine use 34 to 40 grams of salt per 1 kg of meat.