Sampige Curing Salt

Sampige Curing Salts are specialized curing mixes used in controlled quantities for meat curing and food processing. They are formulated to support consistent results when following standard curing recipes and are intended strictly for food preparation use, not for direct consumption.

Curing Salt #1 is made with 6.25% sodium nitrite and salt. It is used for short-term curing where the product will be cooked, smoked, or processed within a relatively short period. Typical applications include bacon, sausages, corned meats, and other fresh cured preparations.

Curing Salt #2 contains 6.25% sodium nitrite, sodium nitrate (1–4%), and salt. It is designed for long-term curing processes. The nitrate slowly converts into nitrite over time, making this variant suitable for dry-cured and air-dried meats that require extended curing and aging.

Each curing salt is clearly differentiated to help ensure correct selection and responsible use. Always use strictly as per recommended curing formulations and applicable food safety standards.

Product Benefits

• Curing Salt #1: Also known as Prague Powder #1 for short curing processes.
  

• Controlled Composition: Salt blended with sodium nitrite for curing applications.
  

• For Meat Curing: Commonly used for bacon, ham, sausages, and corned beef.
  

• Colour & Flavour Development: Supports the characteristic properties of cured meats.
  

• Use With Precision: Intended for measured use as specified in curing recipes.
  

• Not Table Salt: Clearly coloured pink to distinguish from regular salt.
  

• Storage Instructions: Store in a cool, dry place away from moisture and sunlight.