Prague powder curing salts #2

Prague powder curing salts #2

Slow curing salts for making home made salami air dried in 10-16 degrees at 60-80 % humidity for up to two months. 

This 100 gram packet containing sodium chloride, Sodium Nitrite 6.25% and Sodium Nitrate 4%. Used at a rate of 2.5 grams per kilogram of meat this packet is enough to preserve 40 kilos of meat.


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