Extends Meat Freshness – Helps preserve meat quality for longer, extending its shelf life Enhances Colour And Taste – Gives meat a natural, appetising pink colour and improves juiciness, ideal for curing and smoking Perfect For Smoking And Marinating – Suitable for beef, pork, game and other meats during marinating and smoking processes Antibacterial Benefits – Contains nitrate, providing strong antibacterial action for food safety during curing Recommended Dosage – Dry curing: 15–20 g per 1 kg of meat. Wet curing (brine): dissolve 1 kg nitrite salt in 10 litres of water
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