Cure Units and Cure Additivies
Description
Modern meat curing and smoking practices are used primarily to create flavour, enhance colour, and for food safety, for example, to prevent botulism. Malabar can provide you with the cure you require, as well as the advice and know-how.
All Made to order Blends ( MTO ) - lead time of 10-20 business days and a minimum of 10kg
Available Products
| Product | Product Code | Type (UOM) |
| Bacon Cure Complete |
MALBCUR-002 | 20kg - Stock |
| Dry and Semi Dry Cure Unit ( Prague Powder #2 ) |
MALDSDCUR-200 | kg - Stock |
| Peameal Bacon Cure |
MALPBCUR-001 | 3.52kg - Stock |
| Sure Cure Curing Salt - 6.4% Nitrite ( Prague Powder #1 ) |
7603 | 25kg - Stock |
| Total Sure Cure ( w/added salt ) |
MALTSC-001 | 25kg - Stock |
