RF Cure #2 – Prague Powder #2

Brines-Cures-Salts

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  • 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.

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  • Flavacol

    $3.11

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

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  • Processing Salt

    $2.24

    A specialized salt used for processing meat.

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  • 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.

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  • 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.

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