Home Sausage Cure #2
Make Home-made Salami, Pepperoni, Mettwurst, Jerky and much more!
Get started with your own specialty sausage and meats?
You’ll need Cure 2 it’s a Cure for preserving sausage and Salami, Pepperoni etc.
Cures have been used for decades to preserve sausage;
Cure #2 is a mixture of salt, Sodium Nitrite 6% and Sodium Nitrate 4%, it can be used in any fermented style sausage.
Large – 250 gram value pack – ready to add to meat and create around 55 kg of your own creations!