Our range of Meat Cures are Made in Australia and have been specially formulated to enrich and preserve your different meat types.
What Curing Salt Should I Use?:
Cure #1 2% - This is a special Meat Cure designed for shorter curing processes. It's perfect for Jerky, semi-dried Sausages like Kransky and Chorizo.
Cure #2 6.25%- This is the Meat Cure for all your Salami needs and long cures as it contains both nitrites and nitrates. This nitrate cure will interact with the Meat and breakdown into nitrites over the course of a few weeks.
