Fermenting Salt - Meat cure #2 11.90% Size:12 Kg The composite or agglomerated corks

The composite or agglomerated corks style offers good short-term wine storage

the Series 80 L stand combines durability with practical functionality for efficient operation

Automatic heat sensors and safety cut-out for dry boil protection

this slicer is designed for both convenience and performance

Fermenting Salt - Meat cure #2 11.90% Size:12 Kg The composite or agglomerated corksProduct Overview Meat Cure No. 2 Fermenting Salt is an essential ingredient for making salami and other air dried meats. This curing salt combines nitrites and nitrates, providing a dual action protection essential for the long term, slow processing of meats. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air dried salamis and cured meats by gradually releasing nitrites over time. Not consumable, this product is a