Fermenting Salt - Meat cure #2 11.90% F.Dick Knives

Fermenting Salt - Meat cure #2 11.90% F.Dick KnivesProduct 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

Includes an internal roll holder with a cutting bar

Speeds: 2-speed geared plunger for slow filling and fast retraction

5L to 34L Demijohns: Approx

Suitable for 35L or 65L BrewZilla Malt Pipes

It’s up to you

making it ideal for home use

Makes 3 ravioli 3cm x 3cm

* 30L Plastic Fermenter complete with Tap

The polenta is ready once you taste it and can no longer feel a grainy texture on your tongue

or for brewing in colder climates

The white pot with its minimalist design is a great fit into any nook of your lovely kitchen

*A Raven Dispenser frame unit can be fitted with either a 15ml bowl or a 30ml bowl