Cure #1 Curing Salt Blend (Salt, 6.25% Sodium Nitrite) - 10 lb Jar Paprika

Cure #1 Curing Salt Blend (Salt, 6.25% Sodium Nitrite) - 10 lb Jar PaprikaCure #1 is the classic curing salt used for cured, cooked meat products where sodium nitrite is needed for proper cured color, flavor development, and traditional cured meat character. This is the go to cure for products such as bacon style preparations, ham, smoked sausages, hot dogs, bologna, snack sticks, kielbasa, and other cooked or smoked cured meats. It is made with 6. 25% sodium nitrite and 93. 75% salt, giving processors and serious home

The above limitations do not apply to 'Nduja production

32/35mm refers to the stuffed (filled) diameter range of the casing

Refrigerated Storage

supports reliable nitrate → nitrite conversion

(In the reference photo: the left shows a pressed Soppressata Calabrese

65% by green weight of water

allowing the meat to develop a more complex and balanced flavor profile

Total Weight Loss

simple format that works for home curing and professional production

Actual fill weight depends on how tightly you stuff and the final diameter

Superior bite and snap compared to collagen

For sausage and cured meat applications