Pink Salt (Cure #1) Powder 1Kg - BULK

Ingredients:
Sodium Nitrite (6.25%), Sodium Chloride, Red Fermented Rice Colour

Why do we add a natural pink colour to our curing salt (meat preservative)?
The reason for the pink colour is to help it blend with the meat and more importantly to prevent this product being confused with common table salt. We use a natural pink colour rather than a synthetic red such as ponceau.

Uses for this product:
A general purpose cure for all meats that will require further cooking and eaten quickly, typically examples include sausages. This product is blended to order to ensure a high performance outcome, sometimes this may lead to a delay in dispatch.

DO NOT USE this product for cold smoked or air cured meats. 

What quantity of meat will this container preserve?
This all depends on your recipes and the research you have undertaken. We have found the following books really helpful. They provide an excellent reference to the entire process. Remember to always reference the amount of sodium nitrite in your recipe to the amount in this cure.

Books to add to your collection
Cured by Lindy Wildsmith - Jacqui Small Publishing (ISBN 978 1 906417 413)
Outlines of loads of processes including Salted, Spiced, Dried, Smoked, Potted and Pickled.

Home Sausage Making by Peery & Reavis - Storey Publishing (ISBN 978 1 58017 471 8)
Everything you have every wanted to know about sausage making.


This product is also known as the following:
Prague Powder Number 1
#Prague Powder #1
Pink Salt
Insta Cure #1
Insta Cure Number 1
Pink Curing Salt
Sel Rose