Natural preservatives for curing meats and giving that characteristic pink colour for bacon and hams. Both Saltpetre (Potassium Nitrate) and Nitrite Salt (Sodium Nitrite) are blended with normal salt (Sodium Chloride) and act as anti-oxidants to preserve the meat and prevent bacterial growth - particularly botulinum. Can be used either for dry curing or as a brine solution.
Product Code: MSK-8154
A natural preservative used for curing meats and giving the characteristic pink colour for bacon and hams.
Nitrite salt is a blend of normal salt with sodium nitrite which acts as an anti-oxidant to preserve the meat and prevent bacterial growth: particularly botulinum.
Can be used either for dry c..
£11.99
Ex VAT:£9.99
Product Code: MSK-0577
A natural preservative used for curing meats and slowing down discolouration.
Saltpetre is a blend of normal salt with potassium nitrite which acts as an anti-oxidant to preserve the meat and prevent bacterial growth: particularly botulinum.
Can be used either for dry curing or as a brine solution...
£11.99
Ex VAT:£9.99
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