Avaliações de Cure No.1 (500g)

Product Details 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**