Cura Sausage

A specialized blend of curing salts and compounds formulated to enhance the flavor, appearance, and shelf life of all precooked sausages. This functional additive ensures proper color development and safety for cured meat products. Classified as Poisonous S4: Handle with care.

$36.80

Mixing Ratio: 9g Cura Sausage : 1kg Meat

Add exactly 9.0 grams of Cura Sausage per 1kg of meat. Blend thoroughly with minced meat and ingredients until the mixture is fully emulsified.
Fill casings, hang in chiller for 24 hours, then cook at 70°C. Cool immediately in a water bath after cooking. Note: Do not exceed the recommended dosage.

Salt, Preservative (250 – Sodium Nitrite), Colour.

Storage: Keep container tightly sealed in a dry storage area.

Safety: POISONOUS S4. Excessive quantities may be fatal. If swallowed, induce vomiting immediately and seek urgent medical attention.