Fermenting Salt - Meat cure #2 11.90% Size:12 Kg Automatic heat sensors and safety

Automatic heat sensors and safety cut-out for dry boil protection

Pressure rating 6890 kPa - PN63

The Allegra colapasta combines Italian design with everyday functionality

Ensure the product is securely sealed to prevent moisture absorption and contamination

Fermenting Salt - Meat cure #2 11.90% Size:12 Kg Automatic heat sensors and safetyProduct Overview Meat Cure No. 2 Fermenting Salt is an essential ingredient for making salami and other air dried meats. This curing salt combines nitrites and nitrates, providing a dual action protection essential for the long term, slow processing of meats. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air dried salamis and cured meats by gradually releasing nitrites over time. Not consumable, this product is a