Cure #1 750g

Bundaberg Spice Company Cure #1 750g

A general purpose cure for the manufacture of cooked cured meats including Ham, Corned Silverside, Salami, Pepperoni etc also widely used as a standard curing salt in many other recipes and can used in place of  prague powder #1, pink salt and instacure #1

Cure #1 Contains: 6.25% Sodium N on a Kosher Salt base.

Usage for small goods: 2.5gms per kg of meat

Usage for injection or cover brine:  45gms per 4.5ltr of water with added salt to taste

If you're looking for a cure for uncooked / fermented products try our Bundaberg Spice Company Cure # 2 here