Showing all 6 results
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RF Cure #2 – Prague Powder #2
$7.49 – $16.99For dry and semi-dry sausage production.
Use 22g per 10 kg meat (1.0 g per lbs.), add minimum 232 g salt per 10 kg meat (10.52 g per 1 lbs.).
Ingredients: Salt, Sodium nitrate (5.0%), Sodium nitrite (4.0%), Sodium bicarbonate, (Glycerol, Tricalcium phosphate (manufacturing aids)).
Store in a cool dry place and away from direct sunlight.
Shelf Life: 1 year, unopened.
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RF Cure #1 – Prague Powder #1 (6.4%)
$6.55 – $14.95Recommended for meats that require short cures and will be cooked and eaten relatively quickly.
Use 2.5 g-3.0 g per Kg meat add minimum of 20.16 g salt. The addition of salt is required.
Ingredients: Salt, Sodium nitrite (6.4%), sodium bicarbonate, glycerine (manufacturing aid).
Store in a cool dry place and away from direct sunlight.
Shelf Life: 1 year, unopened.