Nutri Haven CURING SALT or PRAGUE SALT HIGH GRADE (meat processing) 100g, 250g, 500g, 1kg

CURING SALT / PRAGUE POWDER (for meat processing) 100g, 250g, 500g, 1kg PM FOR BULK ORDERS (1sack 25kgs) location: PASAY AVAILABLE F0R S@M3 D4Y D3LIV3RY   Usage Level: 1/2 tsp per kg of meat   Imparts flavors and used mainly for pickling/curing/preserving meats to extend shelf life by preventing the growth of bacteria. Commonly used as part of the process to make sausages, ham, bacon, corned beef, longganisa, tocino…etc.   Preventing the growth of unwanted bacteria, making the meat less likely to get the bacteria you don't want. It also imparts flavors and helps preserve the meat. The reason for using nitrite-curing salt is to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism.   Used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef, etc.   PM FOR BULK ORDERS (1sack 25kgs) location: PASAY AVAILABLE F0R S@M3 D4Y D3LIV3RY