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Curing Salt (Prague Pwdr)Pink DQ#2 2 lbs Cuisine Tech
For chefs and chefs at home, convenient and ready to go! This premix makes it easier for the home user to measure accurately and reduce the possibility of error that could occur if handling pure sodium nitrate. DQ Curing Salt #2 is used as a preservative when making charcuterie to slow bacterial and fungal growth on sausages and meats to be aged over time. Use for all dry and semi-dry sausages such as Saucisson, Pepperoni, Salami, Sopressata, and Chorizo. Use to preserve dry-cured hams such as Southern Style, Prosciutto, and Westphalian.
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Ingredients
salt, sodium nitrite (5.67%), sodium nitrate (3.63%), less than 1% silicon dioxide added to prevent caking.
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- SAFETY FIRST: This premixed curing salt reduces potential errors that could occur when handling pure sodium nitrate, providing a safer choice for home chefs.
- VERSATILE USE: Suitable for all dry and semi-dry sausages including Saucisson, Pepperoni, Salami, Sopressata, and Chorizo, this curing salt is a must-have for any charcuterie enthusiast.
- LONGER PRESERVATION: DQ Curing Salt #2 slows bacterial and fungal growth on sausages and meats to be aged over time, extending the shelf life of your homemade delicacies.
- PERFECT FOR HAMS: Use this curing salt to preserve dry-cured hams such as Southern Style, Prosciutto, and Westphalian, ensuring rich flavors over time.
- EASY MEASURING: This 2lbs package of Curing Salt (Prague Pwdr) Pink DQ#2 offers convenience for chefs at home, making it easier for accurate measurements during preparation.