Sampige Curing Salt
Sampige Curing Salts are specialised 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.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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