Fermenting Salt - Meat cure #2 11.90% Size:12 Kg this slicer is designed for

this slicer is designed for both convenience and performance

the Series 80 L stand combines durability with practical functionality for efficient operation

this frame enhances stability and safety during cooking

The composite or agglomerated corks style offers good short-term wine storage

provides high flow rates and very accurate adjustments in both psi and kpa

Fermenting Salt - Meat cure #2 11.90% Size:12 Kg this slicer is designed forProduct Overview Meat Cure No. 2 Fermenting Salt is an essential ingredient for making salami and other air dried meats. This curing salt combines nitrites and nitrates, providing a dual action protection essential for the long term, slow processing of meats. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air dried salamis and cured meats by gradually releasing nitrites over time. Not consumable, this product is a