Profile: A dry curing cure designed specifically for pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola, and other dry cured products.
These are foods that don't need to be cooked, smoked, or refrigerated. The sodium nitrate in Meat Curling Salt No. 2 works similarly to the time release capsules used for colds in that it breaks down to sodium nitrite and subsequently to nitric oxide to cure the meat over time. Some meats require up to 6 months of curing. Salt, sodium nitrite (6.25 percent), and sodium nitrate are all found in Meat Curling Salt #2. (1 percent ).
Usage Rate: 1 Level teaspoon for each 5lbs of meat. They should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. The curing salts should be used only in meat, poultry, game, salmon, shad and sablefish.
|Ingredients:||Salt, Sodium nitrite (6.25%), <2% Propolyne Glycol added to prevent caking, <Contains not more than 0.45gms F.D & C.|
|Shelf Life:||2 Years.|
|Country of Origin:||USA|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|
|Preferences in terms of food:||All Natural, Gluten-Free, Non-GMO|