Directions

Misty Gully’s range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats safely at home.

Misty Gully Cure #1 – 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1.

This cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons.

Misty Gull Cure#1 is ideal for curing products such as Bacon, Ham, Semi-Dried Sausages, and Whole muscle smallgoods.

Directions For Use

Dry cure: use 2g per kg of meat.

Do not substitute for cooking salt. Do not ingest directly.

Do Not ingest directly.

Store in a cool dry place, away from direct sunlight.

WARNING: Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

Important: Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, moulds and general hygiene.

Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.

Ingredients

• Salt
• Preservative(250(Nitrite))
• Canola Oil
• Colour(124)