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Prague powder nb1 - Pink Curing Salt

Ad №: 4535  |  Added/Renewed: 3 February at 14:37  |  Views: 65

THE SALT CURE COMPANY
PRAGUE POWDER NBR 1
Original ‘Prague Powder Nbr 1’ = For Shorter Curing Methods & Times, ie: Bacon / Ham / Sausages / Fish
Net weight: 250g. Vacum bag
Direction of use: Use 2.5% Pink Salt Cure To Total weight of Meat! Ie: 1kg (1000g) Meat = 2.5g of Pink Cure Salt (Dry Cure) & 3.75g of Pink Cure Salt (Wet Cure)
NB: This Pink Cure salt is Always added to Normal Table or Sea salt (iodized or non-iodized) before adding to Your Wet Brine or Dry Cure, with any Fruit juices, Sugars or Spices being added, optionally.


Price: ฿250
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0839830703
Chon Buri

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