Meat Cure #1 or Cure #2 – 500g or 1kg for Salami, Bacon, Ham etc FREE *EXPRESS Shipping

Meat Cure #1 or Cure #2 – 500g or 1kg for Salami, Bacon, Ham etc FREE *EXPRESS Shipping

Professional Curing Salt - for Home & Smallgoods Meat Making

Make authentic Bacon, Ham, Jerky, Polish Sausage, Cured chorizo, Bologna, and more at Home. This professional curing salt is ideal for home sausage makers, charcuterie enthusiasts, and small-scale producers.

With both 500 g and 1 kg pack sizes, and both Cure #1 and Cure #2, you can select the perfect option for your batch size and curing style.

Cure Types & Recommended Uses

Cure #1 (short-cure / cooked meats)

• Ideal for bacon, ham, jerky, Polish Sausage, Bologna, cured Chorizo, and other short-cured or cooked sausages.

• Enhances flavour, colour, and preservation for shorter curing processes.

• (Also known as Instacure #1 or pink curing salt in US recipes.)

Cure #2 (long-cure / dry-aged meats)

• Designed for long-fermented, dry-cured sausages, including Salami and Pepperoni & more...

• Supports safe long curing and traditional flavour development.

• (Sometimes called Instacure #2 or pink curing salt in US recipes.)

Note: Both cures are professional curing salts - always follow pack instructions for safe, accurate use.

Key Benefits

Cure #1 - 12% Sodium Nitrite (higher-strength) formula – means you use less per batch

1. Enhances flavour & colour – classic cured meat taste

2. Preservation & safety – helps maintain safe curing conditions

3. Flexible pack sizes – 500 g and 1 kg packs

4. Cure small or large batches – 500 g or 1 kg

5. Consistent, professional results

Cure #1 (short-cure / cooked meats)- perfect for:

• Bacon

• Ham

• Jerky

• Polish sausage

• Cured chorizo

• Bologna

• Smoked or cooked sausages

Cure #2 – Long-Cure / Dry-Aged Meat Formula

1. Designed for long-cured, dry-aged meats – perfect for salami, prosciutto, and other long-fermented charcuterie

2. Supports safe long-term curing and traditional flavour development

3. Enhances colour, texture, and subtle flavour in dry-cured sausages and hams

4. Flexible pack sizes – 500 g and 1 kg packs

5. Cure small or large batches – 500 g or 1 kg

6. Delivers consistent, professional results every time

Cure #2 (long-cure / dry-aged meats)- perfect for:

• Dry-cured salami

• Long-fermented sausages

• Prosciutto

• Other long-aged charcuterie

📦 NOTE *EXPRESS Shipping:

EXPRESS courier from South Australia for street addresses.

Regular Australia Post for PO Boxes, Click & Collect, Parcel Collect, RMB's and some regional or remote areas.