Sodium nitrite curing salt (0,6%) an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.
Sodium nitrite curing salt (0,6%) | subsititute to cure #1
Only 2 left in stock
What is sodium nitrite curing salt (0.6%)?
Sodium nitrite curing salt or ‘coloroso salt’ is ideal for making many types of sausages and meat products. It prevents bacterial growth and adds an attractive fresh color to your sausage and charcuterie. It ensures that cooked sausages and liver sausages turn pink and do not discolour. It’s an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.
- 1 kg enough for roughly 40 kgs of dry cured sausages or charcuterie
- Nitrite content 0.6%
- Ideal for dry sausages of the North European and North American type
- Ideal for all cooked charcuterie
- Ideal for dry cured charcuterie
- When making dry sausages of the southern European type, also add potassium nitrate (saltpeter)
- Now in convenient resealable kilo bags !
A substitute for cure #1
Recommended reading on making your own (dry cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
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.