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substitute for cure #2

Saltpeter/potassium nitrate

SKU: 6
Vorige Item 2 of 7 Volgende
€ 4,75 € 2,49 (including 9% VAT)
Stock 2 pcs.
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Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. You can view it as a 'time-released' form of nitrite. It is therefore suitable for thicker dry sausages that dry slowly, mostly from the southern European type such as cacciatore, salame, fuet, chorizo ​​and 'nduja.

  • Also known as E252
  • in sausage making always use in combination with nitrite salt, never alone.
  • In combination with nitrite salt it has the same effect as instacure # 2 or prague powder # 2.
  • Pay attention to the dosage.  You need very little: 0.3 grams (three-tenth!) per kilo of meat
  • now in handy small sprinkler
  • Please read up on the safety aspects of making dried sausages and charcuterie. It is not difficult, but just messing around a bit is not without risk.

An initiative from 'Meneer Wateetons'

 

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