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Citric Acid
The magical thing about mothers is that during the fermentation process they give “birth” to other mothers that can be used in future batches of vinegar
RGV Slicer Part - Power Switch EX 108 for models 200-300 mm
From each 50mL bottle of essence
Fermenting Salt - Meat cure #2 - 11.9% Nitrite Size:1 Kg Citric AcidProduct 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. This cure contains 11. 9% Nitrates. 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
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