RF Cure #2 – Prague Powder #2

Brines-Cures-Salts

Showing all 6 results

  • cure_#2_whitecure_#2_white

    RF Cure #2 – Prague Powder #2

     $7.49 – $16.99

    For 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.

    Select options
    Quick View
  • salt_popcorn_flavacolsalt_popcorn_flavacol

    Flavacol

     $3.11

    Finely ground seasoning salt that sticks to popcorn. Its buttery flavour gives you real theatre-style popcorn.

    Select options
    Quick View
  • salt_for_processing-finesalt_for_processing-fine

    Processing Salt

     $2.24

    A specialized salt used for processing meat.

    Select options
    Quick View
  • salt_sea-finesalt_sea-fine

    Sea Salt

     $2.31

    Iodized and free-flowing salt that is produced by the evaporation of ocean water. Its is less processed than table salt and retains trace minerals that adds flavour to dishes.

    Select options
    Quick View
  • salt-coarsesalt-coarse

    Salt

     $3.48 – $13.93
    Select options
    Quick View
  • cure_#1_pinkcure_#1_pink

    RF Cure #1 – Prague Powder #1 (6.4%)

     $6.55 – $14.95

    Recommended 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.

    Select options
    Quick View
X