Misty Gully Cure#1 2% Nitrite 500g

Misty Gully Cure#1 2.0% Nitrite is suitable for hot smoked semi dried: Summer sausage, Kransky, Cervelat, and Mortadella. May be used for hot dried or hot smoked South African Biltong or American style crisp jerky. Used for short curing periods under 48hrs.

This product has been coloured for safety purposes. Meat cured with Cure#1 2.0% Nitrite must be heated to at least 60⁰C core temperature. Drying devices must be able to achieve 100⁰C to use this cure. 

Ingredients: Salt, Sodium Nitrite (2.0%), Colour.

Contents: 500g

Meat cured with this product must be heated to a minimum core temperature of 60°C.

Keep out of the reach of children. Cures may be poisonous if used incorrectly.