Sausages By Design 151 views ♡

Prague powder is used in the curing of meat that is smoked, cooked or canned such as hams, bacon, smoked salami, luncheon, corned beef and contains 6.3% Sodium Nitrite.The recommended rate is 5grams per 2.5kg of meat 1 level teaspoon DON'T! exceed recommended amounts.

Biobak Ultra (4gm) plus is a starter & maturing culture for use in the manufacture of raw sausage produced at temp up to 28 Degrees Celsius. To be used with nitrite curing salt. Use 1 gram per 2kg of meat mix

You will receive sufficient dry mix to cure approx. 20kg of meat and full instructions for dry cure of bacon and to wet cure bacon and ham.You can cure pork, wild pork and venison also with this.No more bacon that has been pumped full of water,enjoy tasty bacon that fries up crisp and ham that you w...

Prague #2 powder 100 gramsPlease read all the information before you buy?This has been formulated for dry cured meat products, dry (droe) sausages, fermented salami and prosciutto.They have in common that they do not need heating or cooking before consumption.DO NOT USE THIS PRODUCT TO CURE BACON OR...

Prague powder is used in the curing of meat that is smoked, cooked or canned such as hams, bacon, smoked salami, luncheon, corned beef and contains 6.3% Sodium Nitrite.The recommended rate is 5gm per 2.5kg of meat 1 level teaspoon DON'T! exceed recommended amounts.

Prague powder is used in the curing of meat that is smoked, cooked or canned such as hams, bacon, smoked salami, luncheon, corned beef and contains 6.3% Sodium Nitrite.The recommended rate is 5grams per 2.5kg of meat 1 level teaspoon DON'T! exceed recommended amounts.

Prague powder #2 is used in the curing of RAW SAUSAGE and must not be used in meats that are cooked before being eaten and contains 6.3% Sodium Nitrite & 4% Sodium Nitrate.The recommended rate is 2.5 Grams per 1kg of meat DON'T! exceed recommended amounts.