Specialist curing salt for the manufacturing of meat products that will be cooked before eating. For restricted use in foodstuffs only & not for direct consumption. Used in small quantities for the short time curing of sausage, bacon, corned beef etc that will subsequently be cooked before eating. Typical usage is 2.5g per kg of selected meat with additional added salt, however all cures should use in accordance with a proved recipe accurately measuring the quantities to ensure the correct percentage is used & that nitrite levels in finished products don’t exceed recommended limits.
