Cure #1 6.25% – 5kg (Bacon, Ham etc)

Description

Curing salts and Nitrites are required for safe processing of SEMI dried meats, Jerky, Bacon and Sausages that are heat treated in a smoker or oven as well.

These packs of cure are perfectly balanced with the right combination of ingredients so that you can confidently process your meats and not be concerned that you may get the mix wrong.

Ingredients: Salt, Sodium Nitrite (6.25%), Colour.

**DO NOT USE NITRITES ONLY IF YOU ARE GOING TO BE COLD DRYING OR COLD SMOKING YOUR MEATS, NITRITES MUST BE TAKEN TO AN INTERNAL TEMPERATURE OF 60°C OR ABOVE. THIS CAN BE ACHIEVED BY HOT SMOKING OR DRYING IN AN OVEN SET AT 93°C PRIOR TO AIR DRYING OR COLD SMOKING. CURE #2 INCLUDES NITRATES FOR COLD SMOKING.

**We do not recommend curing only, it is our recommendation to apply heat as part of your curing cycle before any air drying is started. Meats should be heated to a minimum of 60°C internally before they can be considered safe. Air drying of meats should only be done if you know exactly what you are doing.

Your custom recipe will indicate how much you will need to add and the level of nitrites required in the mix. The less cure and a lower percentage of nitrites you use, the higher the internal temperature the meat needs to reach.

We recommend 2% nitrites if you are ingesting the product ie Jerky or Sausage and 6.25% if you are using it as a brine.

IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.