This curing salt is ideal for the production of large cured meats such as prosciutto, pork necks and bellies. The large chunky grains of salt are perfect for charcuterie meats that need to be under salt for a number of days and require a slow yet consistent penetration. Due to the coarseness of the salt it is easy to identify which areas of the meat have been covered and which have not.

This curing salt contains 1.25% of sodium nitrite. This is the minimum required dose and it will not compromise the quality, flavour, fragrance or appearance of your finished produce. This product will not only help to reduce the risk of bad bacteria forming in your salami throughout the curing process, it will also aid in achieving a uniform colour.

The nitrite quantity within this pack is high enough to give you protection against undesirable bacteria, yet low enough not to give your homemade produce a processed or manufactured flavour. The nitrite acts as a built in security system.

Curing salts are highly recommended for beginner level producers as it helps eradicate a number of risks during the curing process.

You will still need to monitor your produce closely as it dries, this product is only an aid and not a complete deterrent to harmful contamination.

Sausages Made Simple Curing Salts are produced using non-iodised sea salts, helping your meat mix bind together and stop it from breaking apart during the curing process.

• 1.25% sodium nitrite
• Non-iodised salt
• Large coarse granules - easy to see when curing muscle meats
• Natural sea salts
• Bad bacteria deterrent
• Convenient pack sizes for large meat production - 1kg, 5kg & 25kg
• Product of Australia