Meat Cure Salt - 6.25% Nitrites Fermentis universities

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The oval arancini mould is usually chosen when the arancini are going to be stuffed with béchamel-based sauces to which it is possible to add mushrooms or spinach

Pot Still: Up to 2L of 80% ABV

This machine takes up minimal space and is ideal for cutting cold-cuts

Meat Cure Salt - 6.25% Nitrites Fermentis universitiesProduct Overview Meat Cure #1 6. 25% is the industry standard curing salt used in the production of bacon, ham, corned beef, and a variety of other cured meats. Also known as Prague powder, pink salt, or Instacure #1, this curing salt blend contains 6. 25% sodium nitrite and is dyed pink to prevent confusion with regular salt. This cure provides the right balance of ingredients to ensure safe and effective meat processing at home. Technical