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Home Style Dry Sausage Cure – 1kg

Perfect for crafting dry-aged and cured meats, this dry cure blend contains Sodium Nitrite and Sodium Nitrate at carefully balanced levels to support proper curing and preservation. Ideal for traditional dry-cured sausages, salami, and other charcuterie creations.

Directions:

Use 2.5g per 1.00kg of meat
Use 11g per 4.54kg (10 lbs) of meat

General Usage:

Mix the cure evenly with your meat and seasoning blend. Stuff into casings or shape as desired, then allow proper curing time under controlled temperature and humidity conditions. Always follow safe curing practices for best results.

Home Style Dry Sausage Cure – 1kg

Directions:

General Usage:

Ingredients:

Sausage & Jerky Cure