Our packs of Cure No.1 and Cure No.2 are professional cures aimed at experienced users and require accurate digital scales to measure out precise quantities and also require additional PVD or Coarse Sea Salt to mix and dilute.
Cure 1 is for curing any type of meat that will go on to be cooked, such as bacon, or English style Hams. It contains 93.75% salt and 6.25% sodium nitrite.
Always follow a trusted curing recipe when using these cures as they contain higher percentages of Nitrite than our regular cures (i.e Supacure or Laycocks Dry Cure or our Quick Brining cures which are all pre-blended under licence).
Always store in sealed and well marked containers.
SUGGESTED RECIPES
Dry cure bacon:
3.5 % salt 35gm
0.5 % cure #1 5gm
1.0 % sugar 10gm
Add 50gm per kg of raw meat
Brine cure:
15% salt 150gm
1.5-2% cure #1 15gm
8-10% sugar 80gm
245gm per kg of water
**Please note this product is for experienced users only**
The estimated duties and taxes are based on $3.98 of product and may fluctuate due to changes in currencies, shipping costs, clearance fees or how the items are classified by customs. Duties and taxes may be collected upon delivery of the items.
