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Supracure

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Supracure

Supracure is a ready mixed dry cure which can also be used to create a wet brine, ideal for home curing. Contains fine salt plus curing agents (sodium nitrite (E250) 0.6% and potassium nitrate or saltpetre (E252) 0.6%). This professional mix deals with residual bacteria in meats and fish and promotes meat pinkness.

  • Fine salt ready mix cure in 1kg packs
  • Contains 1.2% curing agents sodium nitrite (0.6%) and potassium nitrate (0.6%) (saltpetre)
  • Use at a rate of 60g per kg of meat as a dry cure
  • To create a brine, dissolve at a rate of 160g Supracure
£5.00

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Details

Supracure is a ready made dry cure for producing home cured bacon and other cured meats and fish. It can also be used dissolved in water as a brine for wet curing. Supplied in 1kg bag, Supracure contains salt and sodium nitrite (E250) and can be mixed with white or brown sugar to create a more mellow cured flavour at a rate of around 10% sugar to 90% salt.

This salt and curing agents mix has been professionally blended to ensure even distribution of the nitrite/nitrate content, which itself is well within permitted levels. Sodium nitrite is commonly used as a food additive particularly for preserving fish and meats and it will also enhance the colour of preserved meats. Salt alone will effectively remove moisture and hence oxygen by osmosis from foods and it is this moisture which would otherwise carry bacteria. However, one particular bacterium, Clostridium Botulinum, which causes botulism can survive in an oxygen free environment and it is the sodium nitrite in curing agents which eradicates this particular threat.

A note about Nitrites and Nitrates

Sodium nitrate is a naturally occuring mineral present in many root vegetables, leafy greens as well as fruits and grains. Basically, anything that grows in the ground draws sodium nitrate out of the soil. When we consume these foods, the sodium nitrate present is converted to sodium nitrite and it is this mineral which possesses the antimicrobial properties whcih make it an effective curing agent and preservative. The use of Sodium Nitrite is permitted at a maximum concentration of 0.6% in the salt mixture. This is enough for it to remove all risk of bacteria.

How to use:

About half the salt and sugar mix should be rubbed well into the surfaces of the meat and rind. Thicker joints of meat should be pierced to aid the absorption of the cure. The meat should be left in a plastic food tray and on a daily basis for 4 to 6 days excess moisture should be drained off and the cure reapplied. The meat should then be washed to remove any cure and left to dry in the bottom of the fridge for a further day or two. Your bacon is now ready to slice! 

Additional Information

Description

Supracure is a ready made dry cure for producing home cured bacon and other cured meats and fish. It can also be used dissolved in water as a brine for wet curing. Supplied in 1kg bag, Supracure contains salt and sodium nitrite (E250) and can be mixed with white or brown sugar to create a more mellow cured flavour at a rate of around 10% sugar to 90% salt.

This salt and curing agents mix has been professionally blended to ensure even distribution of the nitrite/nitrate content, which itself is well within permitted levels. Sodium nitrite is commonly used as a food additive particularly for preserving fish and meats and it will also enhance the colour of preserved meats. Salt alone will effectively remove moisture and hence oxygen by osmosis from foods and it is this moisture which would otherwise carry bacteria. However, one particular bacterium, Clostridium Botulinum, which causes botulism can survive in an oxygen free environment and it is the sodium nitrite in curing agents which eradicates this particular threat.

A note about Nitrites and Nitrates

Sodium nitrate is a naturally occuring mineral present in many root vegetables, leafy greens as well as fruits and grains. Basically, anything that grows in the ground draws sodium nitrate out of the soil. When we consume these foods, the sodium nitrate present is converted to sodium nitrite and it is this mineral which possesses the antimicrobial properties whcih make it an effective curing agent and preservative. The use of Sodium Nitrite is permitted at a maximum concentration of 0.6% in the salt mixture. This is enough for it to remove all risk of bacteria.

How to use:

About half the salt and sugar mix should be rubbed well into the surfaces of the meat and rind. Thicker joints of meat should be pierced to aid the absorption of the cure. The meat should be left in a plastic food tray and on a daily basis for 4 to 6 days excess moisture should be drained off and the cure reapplied. The meat should then be washed to remove any cure and left to dry in the bottom of the fridge for a further day or two. Your bacon is now ready to slice! 

Price £5.00

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