Preservatives
Sodium Nitrite
Our sodium nitrite is supplied as Pink Curing Salt No. 1 — a pre-blended compound of 6.25% sodium nitrite and 93.75% salt, dyed pink for identification. It is the standard curing agent for colour fixation and microbial control in processed meats including salami, bacon, ham, and other smallgoods. Used at recommended rates, it inhibits Clostridium botulinum and fixes the characteristic cured-meat colour. Supplied in a sealed 20 kg food-grade pail.
Ingredients
Salt (93.75%), sodium nitrite (6.25%), FD&C Red No. 3 (trace, for identification).
Curing
N/A — curing ingredient
Storage
Store in a cool, dry place away from direct sunlight. Keep sealed when not in use.
Origin
Lismore, NSW
Available Formats
- 20 kg food-grade pail
Phosphate Blend (STP)
20 kg pailSodium tripolyphosphate. Improves water retention and texture in meat products.
Sodium Erythorbate
20 kg pailCuring accelerant. Speeds colour development and reduces residual nitrite.
Potassium Sorbate
20 kg pailInhibits yeast and mould in cured, pickled, and acidified products. Odourless.