Curing Salt (Sodium Nitrite)
Default unit: pcs · Less common product
Description
Curing salt contains sodium nitrite and is used to stabilize colour and inhibit bacterial growth in smoked meats. It is applied in very small amounts, typically about 0.25 % of the product’s weight.
Nutrition
(per 100g)
Calories0
Protein0г
Fat0г
Carbs0г
Vitamins & minerals
Contains no vitamins or minerals.
How to choose
Use the designated curing salt that lists sodium nitrite content (about 6 %); avoid substitutes lacking nitrite.
How to store
Keep in the original sealed container, in a cool dry place, out of reach of children.
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