Cure #2 Curing Salt Blend (Salt, 6.4% Sodium Nitrate & 6.2% Sodium Nitrite) – 10 lb Bulk Calabrian Pepper Pastes

Cure #2 Curing Salt Blend (Salt, 6.4% Sodium Nitrate & 6.2% Sodium Nitrite) – 10 lb Bulk Calabrian Pepper PastesCure #2 Pink Curing Salt for Dry Curing Cure #2 is the classic curing salt used for traditional dry cured and long aged meat products where both sodium nitrite and sodium nitrate are needed during the curing process. This cure is commonly used for products such as dry cured salami, soppressata, saucisson sec, coppa, lonza, bresaola, pancetta, guanciale, and other whole muscle or fermented dry cured meats that cure and dry over an extended period of

Common uses

A yeast (adds aroma complexity and can help with ripening dynamics)

25% sodium nitrite

We recommend smoking and fully cooking this recipe

This recipe is inspired by Chorizo from Mexico

These casings expand significantly and are essential for a handful of iconic regional products—especially where the finished item is meant to be boiled

Total Fennel Content: 0

not drum-tight)

providing roughly 125–150 feet of usable length

Some of the other cultures we carry can ferment sucrose—this one cannot

you simply bring the ends together and secure with the attached string to form the traditional ring

Percent addition is based on meat weight