This curing salt is ideal for the production of fresh sausages and salami. With its ultra-fine grains, this salt will disperse evenly and quickly throughout your meat mix avoiding any grittiness and/or graininess in your finished produce. This curing salt contains 1.25% of sodium nitrite. This is the minimum required dose and it will not compromise the quality, flavour, fragrance or appearance of your finished produce. This product will not only help to reduce the risk of bad bacteria forming in your salami throughout the curing process, it will also aid in achieving a uniform colour. The nitrite quantity within this pack is high enough to give you protection against undesirable bacteria’s, yet low enough not to give your artisan made produce a processed or manufactured flavour. The nitrite acts as a built in security system. Curing salts are highly recommended for beginner level salami makers as it helps eradicate a number of risks during the curing process. You will still need to monitor your salami closely as it dries, this product is only an aid and not a complete deterrent to harmful contamination. Sausages Made Simple Curing Salts are producing using non-iodised sea salts, helping your meat mix bind together and stop it from breaking apart during the curing process. 1.25% sodium nitrite Non-iodised salt Ultra fine grains Easy to mix Natural sea salts Bad bacteria deterrent Convenient pack sizes - use for 5kg, 10kg and 34kg of minced meat mix Product of Australia
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