Fermenting Salt - Meat cure #2 - 11.9% Nitrite Size:1 Kg From each 50mL bottle of

From each 50mL bottle of essence

The magical thing about mothers is that during the fermentation process they give “birth” to other mothers that can be used in future batches of vinegar

The grater drum is easily removable in order to make cleaning easier

A practical and elegant hardwood cutting board equipped with 2 special tools for cutting cheese (fork and knife)

• Made in Australia

Fermenting Salt - Meat cure #2 - 11.9% Nitrite Size:1 Kg From each 50mL bottle ofProduct Overview Meat Cure No. 2 Fermenting Salt is an essential ingredient for making salami and other air dried meats. This curing salt combines nitrites and nitrates, providing a dual action protection essential for the long term, slow processing of meats. This cure contains 11. 9% Nitrates. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air dried salamis and cured meats by gradually releasing nitrites over