CHARCUTERIECURING SALT #16.25% NITRITECuisine Tech Curing Salt #1 is a pink-tinted cure with the standard 6.25% sodium nitrite concentration — equivalent to Prague Powder #1, Insta-Cure, and other #1 cures. It brings out the rich red color of cured meat, sharpens flavor, and inhibits the organisms responsible for spoilage, extending shelf life over uncured cooked meat. Made for charcuterie with shorter curing and drying processes: sausages are ready to cook or smoke as soon as they're stuffed, and brines need just 24 hours for even distribution. Use 4 oz per 100 lb of meat. Brand Cuisine Tech Product Curing salt #1 — 6.25% sodium nitrite Usage 4 oz per 100 lb of meat Pack Sizes 1/16 oz • Case, 6/16 oz Best For Sausage, bacon, charcuterie with short cures Why Buy From Specialty Food Source Nationwide shipping — next day UPS Ground delivery in Massachusetts Trusted by chefs, breweries, manufacturers, and the cannabis industry for over 30 years Contact us for large orders and hard-to-find ingredients Globally sourced • Retail store • Wholesale
