Cure No.2 10kg (Trade Pack)
10kg sack of Cure No.2, perfect for charcuterie producers doing large batches of meats.
Cure no.2 can be used in recipes that call for Prague powder 2, Insta cure no.2, and Cure 2.
This cure is best used for meat products that will be air dried and not cooked, such as dried salamis, pepperoni etc. and some air dried hams.
Product Details
This is the Cure No.2 trade pack which comes in a 10kg sack, ideal for those making large quantities of cured meats on a commercial level.
Cure No.2 is a professional cure aimed at experienced users and requires accurate digital scales to measure out precise quantities and also requires additional PVD or Coarse Sea Salt to mix and dilute.
Our Cure No.2 can be used to follow recipes that call for Cure 2, or Prague Powder No.2, or Insta Cure No.2.
Cure 2 is for curing any type of meat that will go on to be air-dried and not cooked, such as Salami and other dried sausages and air-dried meats.
It contains 89.75% salt and 6.25% sodium nitrite and 4% nitrate. Always follow a trusted curing recipe when using these cures which contain higher percentages of Nitrite and nitrate than our regular cures (i.e Salami Curing Salts, Supacure, or Laycocks Dry Cure or our Quick Brining cures which are all pre-blended under license).
Always store in a sealed and well-marked container.
Product Features
- 10kg sack.
- Recipes included.
- Can be used to follow recipes with Cure 2, Prague Powder no.2 & Insta cure No.2.
- This cure is best used for meat products that will be air dried and not cooked, such as dried salamis, pepperoni etc. and some air dried hams.
