GiDeli Cured Salt 200 g Nitrite Curing for Meat, Sausage and Ham, Professional Quality, Fine Grains, Perfect Dry Wet

Stable colour and taste: sodium nitrite here holds a cured red on ham, bacon, raw sausage, keeping a typical matured flavour right through weeks of ageing Fine grain rubs evenly: powder-fine crystals spread across a whole surface, working into the muscle, which is what a thick joint needs while it rests cold Both methods, one product: this curing salt for meat works rubbed straight onto a surface or dissolved into brine, so both routes come from a single pack Pork, beef, poultry, game: brisket, loin, salami, gammon, corned beef or wild boar all take this cure, from a single joint to a whole charcuterie run Simple to weigh out: a loose, dry powder scoops plus measures cleanly on kitchen scales, keeping its free-running texture at ordinary room temperature