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Professional Weschenfelder Cure No.1 (500g)

Excl. VAT £4.95 Incl. VAT £5.94
 
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Details

Our packs of Cure No.1 and Cure No.2 are professional cures aimed at experienced users and require accurate digital scales to measure out precise quantities and also require additional PVD or Coarse Sea Salt to mix and dilute. Our Cure No.1 can be used to follow recipes that call for Cure 1, or Prague Powder No.1, or Insta Cure No.1.

Cure 1 is for curing any type of meat that will go on to be cooked, such as bacon, or English style Hams. It contains 93.75% salt and 6.25% sodium nitrite.

Always follow a trusted curing recipe when using these cures as they contain higher percentages of Nitrite than our regular cures (i.e Supracure or Laycocks Dry Cure Or our Quick Brining cures which are all pre-blended under licence).

Always store in sealed and well marked containers.

SUGGESTED RECIPES

Dry cure bacon:

3.5 % salt 35gm

0.5 % cure #1 5gm

1.0 % sugar 10gm

Add 50gm per kg of raw meat

Brine cure:

15% salt 150gm

1.5-2% cure #1 15gm

8-10% sugar 80gm

45gm per kg of water

**Please note this product is for experienced users only**

Reviews

Customer Reviews 1 item(s)

Dry curing made simple
Perfect dry cure every time. Follow instructions to the letter, cure a belly for seven to nine days, rinse well, dry off and rubin lots of herbs and pepper. Allow to dry for as long as you want. Pancetta ultima! Review by Giovanni Triacri / (Posted on 19/08/2020)


Customer Reviews 1 item(s)

Dry curing made simple
Perfect dry cure every time. Follow instructions to the letter, cure a belly for seven to nine days, rinse well, dry off and rubin lots of herbs and pepper. Allow to dry for as long as you want. Pancetta ultima! Review by Giovanni Triacri / (Posted on 19/08/2020)

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