Ingredients: Salt, Preservative (250), Canola Oil, Beetroot Powder.
This cure #2 contains 6% Sodium Nitrite, 4% Sodium Nitrate and ~90% regular salt. It is a pink colour for safety reasons.
DIRECTIONS FOR USE
Use 3g per kg of meat mixture. Do not substitute for cooking salt. Do not ingest directly.
WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.
A cure that has a combination of Nitrates and Nitrites is ONLY suitable for air dried salamis and air cured meats etc because the Nitrites protect the meat in its early stages and the Nitrates break down into Nitrites over a period of time giving the salami the added protection it needs.
IMPORTANT: Making 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. Firebrand Australia 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.