Curing Salt (Prague Powder), White
For chefs and chefs at home, convenient and ready to go! This premix makes it easier for the home user to measure accurately and reduce the possibility of error that could occur if handling pure sodium nitrate. Curing Salt is used as a preservative when making charcuterie to slow bacterial and fungal growth on sausages and meats to be aged over time. Use for all dry and semi-dry sausages such as Saucisson, Pepperoni, Salami, Sopressata, and Chorizo. Use to preserve dry-cured hams such as Southern Style, Prosciutto, and Westphalian.