Pink Cure 1kg

Description

Pink Cure (Nitrietsoutmengsel)

Wat is Pink Cure en hoekom word dit gebruik?

Pink Cure (ook bekend as Prague Powder #1 of InstaCure #1) is ’n soutmengsel wat natriumnitriet (±6.25%) en sout (±93.75%) bevat. Dis ’n belangrike bestanddeel vir die veilige pekel van vleis soos bacon, ham, polonie, viennas en wors.

🔍 Hooffunksies:

• Voorkom die groei van Clostridium botulinum – die bakterie wat botulisme veroorsaak, een van die gevaarlikste voedselgifstowwe.

• Help om vleis se kleur en tekstuur te stabiliseer tydens pekel.

• Word gebruik in vleis wat ná pekel gaar of gerook word.

⚠️ Mag nooit soos tafelsout gebruik word nie. Moet presies afgemeet en gemeng word met gewone sout of pekelwater.
🧂 Aanbevole dosis: ±2.5g Pink Cure per 1kg vleis (of volgens resep).

WAARSKUWING: Hierdie produk bevat natriumnitriet. Nie vir direkte gebruik op voedsel nie. Moet slegs gebruik word volgens resep, en presies afgemeet. Hou buite bereik van kinders.

What is Pink Cure and why is it used?

Pink Cure (also known as Prague Powder #1 or InstaCure #1) is a curing salt containing sodium nitrite (±6.25%) and salt (±93.75%). It plays a critical role in the safe curing of meats like bacon, ham, bologna, viennas, and sausages.

🔍 Main functions:

• Prevents the growth of Clostridium botulinum – the bacteria responsible for botulism, one of the deadliest foodborne toxins.

• Helps stabilize meat color and texture during curing.

• Used in meats that are cooked, smoked, or heat-treated after curing.

⚠️ Never used directly on food like table salt. It must be precisely measured and mixed with regular salt or curing liquid.
🧂 Typical dosage: ±2.5g Pink Cure per 1kg meat (or as per recipe).

WARNING: This product contains sodium nitrite. Not for direct use on food. Must be used according to recipe and measured accurately. Keep out of reach of children.