Sodium nitrite curing salt | similar to cure #1

Sodium nitrite curing salt, a key component for safe homemade sausages and meat products

What is sodium nitrite curing salt?

Colorozo salt / nitrite brine salt is salt with a small percentage (0.6%) of nitrite added. The ideal salt for making your own sausages and meat products. It prevents unwanted bacterial growth and gives an attractive fresh pink color to your sausage or meat products.

Why you can not do without sodium nitrite curing salt

Every butcher uses it! He or she uses it to pickle hams, in making pâté or spreads, or in preparing all kinds of cooked sausages like cooking sausages or liver sausages. If you were to salt these products with ordinary table salt, they would become drab and unattractive. That is why it is often called “coloring salt”. Butchers use it, and you can, too.

Besides providing a nice color to your homemade meats, nitrite salt also provides safety. Especially when making dry sausages yourself, it is an indispensable ingredient. You cannot make dry sausages without the use of nitrite curing salt. It works very well against salmonella and especially against the dreaded botulism bacteria. When using nitrite curing salt, the risk of this is completely eliminated. It is also suitable for making your own charcuterie such as coppa or pancetta.

What is the difference between insta cure #1 and sodium nitrite curing salt?

Looking for insta cure #1? Here’s what you need. You will come across products like insta cure #1 and #2 (also called cure #1 and #2) in the English-language sausage and charcuterie literature. This is also salt with some nitrite in it, but sodium nitrite curing salt contains 0.6% nitrite and insta cure #1 and #2 contain 10x as much: 6%. Moreover, in cure #2 there is an additional ingredient. If you want that, check our product salvianda salt.

The big advantage of using sodium nitrite curing salt over #cure 1 is that you don’t have to supplement sodium nitrite curing salt with salt. You just use it pure.

Cure #1 and cure #2 are not for sale in Europe. So, you can’t interchange them easily and will have to adjust your recipes. Read the free explanation here.

Contents

• 1 kg
• Enough for about 40 kg dry sausage, or as much charcuterie
• Nitrite content 0.6%
• Now in convenient resealable kilo packaging!

Advantages of sodium nitrite curing salt

• Indispensable for making your own dry sausages of the Northern European and North American type.
• Indispensable for homemade cooked sausages, hams, and other meat products
• Ideal for charcuterie such as dried hams, and coppa.
• When making dry sausages of the Southern European type, supplement with potassium nitrate (saltpeter) or use salvianda salt.
• Note: rather not to be used for fish

Buying curing salt?

Order it at startercultures.eu, the European webshop for all your fermentation, sausage, and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage? Ask them in our chat, we’re here to help!

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.