Specifically formulated to be used with dry-cured products. These are products that do not require cooking, smoking or refrigeration. For example, Prosciutto and dry-cured salami. The sodium nitrate in No 2 Curing Salt keeps breaking down into sodium nitride and then nitric oxide, to cure meat over an extended period of time. The amount of nitrite remaining in a cured product within two weeks after curing may be as little as 25% of the amount originally added. To dry cure a sausage or meat properly (for up to six months) requires the sodium nitrate component of No 2 Curing salt as the sodium alone dissipates too quickly. Contents: 6.25% Sodium Nitrite (NaNO₂) and 4% Sodium Nitrate (NaNO3) in a sodium chloride (table salt, NaCl) base. Dosage: Use at a rate of 2.50 grams per 1 kilogram of meat. Mix with cold water for an even distribution. Health Warning: Not to be used for products cooked/fried at high temperatures. A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing compounds) when cooked at high temperatures. Not following the recommended dosage and use guidelines provided may lead to adverse health effects.
