This curing salt contains 1.25% of sodium nitrite. This is the minimum required dose and it will not compromise the quality, flavour, fragrance or appearance of your finished produce. This product will not only help to reduce the risk of bad bacteria forming in your salami throughout the curing process, it will also aid in achieving a uniform colour.
The nitrite quantity within this pack is high enough to give you protection against undesirable bacteria’s, yet low enough not to give your artisan made produce a processed or manufactured flavour. The nitrite acts as a built in security system.