{"product_id":"misty-gully-cure-1","title":"Misty Gully Cure #1","description":"\u003cstyle\u003e\n.pd-cure1-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #faf8f5;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e8e4de;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.08);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 6px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-cure1-wrap * { box-sizing: border-box; }\n\n.pd-cure1-stats {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-cure1-stat {\n  padding: 18px 16px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.08);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-cure1-stat:last-child { border-right: none; }\n.pd-cure1-stat-val {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-cure1-stat-label {\n  font-size: 0.62rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-cure1-warning {\n  background: rgba(200,16,46,0.07);\n  border: 1px solid rgba(200,16,46,0.25);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 16px 20px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-text);\n  line-height: 1.65;\n  font-weight: 600;\n}\n\n.pd-cure1-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.75;\n}\n.pd-cure1-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure1-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-cure1-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n.pd-cure1-what {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-cure1-what-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-cure1-what-body {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0;\n}\n.pd-cure1-what-body strong { color: #f0ece4; font-weight: 700; }\n\n.pd-cure1-vs {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-cure1-vs-card {\n  border-radius: var(--pd-radius);\n  padding: 20px 20px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-cure1-vs-card.current {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n}\n.pd-cure1-vs-card.other {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n}\n.pd-cure1-vs-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n}\n.pd-cure1-vs-card.current .pd-cure1-vs-label { color: var(--pd-accent); }\n.pd-cure1-vs-card.other .pd-cure1-vs-label { color: var(--pd-muted); }\n.pd-cure1-vs-title {\n  font-size: 0.96rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.2;\n}\n.pd-cure1-vs-body {\n  font-size: 0.83rem;\n  color: var(--pd-muted);\n  line-height: 1.6;\n  margin: 0;\n}\n.pd-cure1-vs-body strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure1-uses {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 20px 22px;\n  margin-bottom: 28px;\n}\n.pd-cure1-uses-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n}\n.pd-cure1-uses-grid {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 6px 20px;\n}\n.pd-cure1-use-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.86rem;\n  color: var(--pd-text);\n  line-height: 1.5;\n  align-items: baseline;\n}\n.pd-cure1-use-item::before {\n  content: '';\n  width: 6px;\n  height: 6px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n.pd-cure1-how {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 20px 22px;\n  margin-bottom: 28px;\n}\n.pd-cure1-how-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-cure1-steps { display: flex; flex-direction: column; gap: 12px; }\n.pd-cure1-step { display: flex; gap: 14px; align-items: flex-start; }\n.pd-cure1-step-num {\n  width: 26px;\n  height: 26px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.72rem;\n  font-weight: 800;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  flex-shrink: 0;\n  margin-top: 1px;\n}\n.pd-cure1-step-text { font-size: 0.88rem; color: var(--pd-muted); line-height: 1.65; }\n.pd-cure1-step-text strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure1-safety {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 28px;\n  margin-bottom: 28px;\n}\n.pd-cure1-safety-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n}\n.pd-cure1-safety-list {\n  list-style: none;\n  padding: 0;\n  margin: 0;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-cure1-safety-list li {\n  display: flex;\n  gap: 10px;\n  font-size: 0.87rem;\n  color: #a8a39e;\n  line-height: 1.6;\n}\n.pd-cure1-safety-list li::before {\n  content: '';\n  width: 6px;\n  height: 6px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 7px;\n}\n.pd-cure1-safety-list li strong { color: #f0ece4; font-weight: 700; }\n\n.pd-cure1-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-cure1-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-cure1-specs-table tr:last-child { border-bottom: none; }\n.pd-cure1-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-cure1-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-cure1-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-cure1-specs-table td:last-child { color: var(--pd-muted); }\n\n.pd-cure1-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-cure1-faq-item[open] { border-color: var(--pd-accent); }\n.pd-cure1-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-cure1-faq-item summary::-webkit-details-marker { display: none; }\n.pd-cure1-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-cure1-faq-icon svg { width: 12px; height: 12px; }\n.pd-cure1-faq-item[open] .pd-cure1-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-cure1-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-cure1-faq-answer p { margin: 10px 0 0; }\n.pd-cure1-faq-answer p:first-child { margin-top: 12px; }\n.pd-cure1-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure1-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-cure1-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-cure1-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-cure1-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-cure1-cta-btn:hover { background: #a50d25; }\n.pd-cure1-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-cure1-stats { grid-template-columns: 1fr; }\n  .pd-cure1-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.08); }\n  .pd-cure1-stat:last-child { border-bottom: none; }\n  .pd-cure1-vs { grid-template-columns: 1fr; }\n  .pd-cure1-uses-grid { grid-template-columns: 1fr; }\n  .pd-cure1-what { padding: 20px; }\n  .pd-cure1-safety { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-cure1-wrap\"\u003e\n\n  \u003cdiv class=\"pd-cure1-stats\"\u003e\n    \u003cdiv class=\"pd-cure1-stat\"\u003e\n      \u003cspan class=\"pd-cure1-stat-val\"\u003e500g\u003c\/span\u003e\n      \u003cspan class=\"pd-cure1-stat-label\"\u003eResealable Pack\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure1-stat\"\u003e\n      \u003cspan class=\"pd-cure1-stat-val\"\u003e6.25%\u003c\/span\u003e\n      \u003cspan class=\"pd-cure1-stat-label\"\u003eSodium Nitrite\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure1-stat\"\u003e\n      \u003cspan class=\"pd-cure1-stat-val\"\u003e2g per kg\u003c\/span\u003e\n      \u003cspan class=\"pd-cure1-stat-label\"\u003eUsage Rate\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure1-warning\"\u003e\n    Safety notice: Cure #1 contains sodium nitrite. Do not substitute for cooking or table salt. Do not exceed the recommended usage rate of 2g per kg of meat. Keep out of reach of children.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure1-intro\"\u003e\n    Misty Gully Cure #1 6.25% is the \u003cstrong\u003eindustry standard curing salt for making bacon, ham, corned beef, pastrami and other short-cure meats at home\u003c\/strong\u003e. It contains 6.25% sodium nitrite balanced in approximately 93.75% regular salt, and is dyed pink so it cannot be confused with cooking salt. Also known as Prague Powder #1, Pink Curing Salt and Instacure #1. Usage rate: 2g per kg of meat for dry curing. 500g resealable pack.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure1-what\"\u003e\n    \u003cp class=\"pd-cure1-what-label\"\u003eWhat Sodium Nitrite Does\u003c\/p\u003e\n    \u003cp class=\"pd-cure1-what-body\"\u003eSodium nitrite in cured meats serves a critical food safety function. \u003cstrong\u003eIt inhibits the growth of Clostridium botulinum\u003c\/strong\u003e, the bacteria responsible for botulism, which can grow in anaerobic environments such as the inside of a curing bag, a sausage casing, or a vacuum-sealed pack. Without a nitrite cure, curing meat at home in these conditions carries serious food safety risks. Nitrite also contributes to the characteristic pink-red colour of cured meats and to the distinctive cured flavour profile of bacon and ham. The 6.25% concentration is the global industry standard, calibrated so that the recommended usage rate of 2g per kg delivers effective protection within safe limits for the finished product.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure1-heading\"\u003eCure #1 vs Cure #2\u003c\/h3\u003e\n  \u003cdiv class=\"pd-cure1-vs\"\u003e\n    \u003cdiv class=\"pd-cure1-vs-card current\"\u003e\n      \u003cspan class=\"pd-cure1-vs-label\"\u003eThis Product\u003c\/span\u003e\n      \u003cp class=\"pd-cure1-vs-title\"\u003eCure #1 (Sodium Nitrite Only)\u003c\/p\u003e\n      \u003cp class=\"pd-cure1-vs-body\"\u003eFor \u003cstrong\u003eshort-cure meats that will be cooked before eating\u003c\/strong\u003e. Bacon, ham, corned beef, pastrami, hot dogs, and hot-smoked sausages. Cure duration is typically a few days up to around two weeks. The nitrite acts immediately and breaks down during cooking.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure1-vs-card other\"\u003e\n      \u003cspan class=\"pd-cure1-vs-label\"\u003eDifferent Product\u003c\/span\u003e\n      \u003cp class=\"pd-cure1-vs-title\"\u003eCure #2 (Sodium Nitrite and Nitrate)\u003c\/p\u003e\n      \u003cp class=\"pd-cure1-vs-body\"\u003eFor \u003cstrong\u003elong-cure dry-aged products that are not cooked\u003c\/strong\u003e. Salami, prosciutto, coppa, and other aged charcuterie. The nitrate converts to nitrite slowly over the extended cure period. Do not use Cure #1 as a substitute for long-cure products.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure1-heading\"\u003eWhat It Is Used For\u003c\/h3\u003e\n  \u003cdiv class=\"pd-cure1-uses\"\u003e\n    \u003cp class=\"pd-cure1-uses-label\"\u003eSuitable Applications\u003c\/p\u003e\n    \u003cdiv class=\"pd-cure1-uses-grid\"\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eBacon (belly, back, shoulder)\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eHam (leg, shoulder, hock)\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eCorned beef\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003ePastrami\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eHot-smoked sausages\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eHot dogs and frankfurters\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eBrined and smoked chicken\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-use-item\"\u003eCured and smoked fish\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure1-heading\"\u003eHow to Use It\u003c\/h3\u003e\n  \u003cdiv class=\"pd-cure1-how\"\u003e\n    \u003cp class=\"pd-cure1-how-label\"\u003eDry Cure Method\u003c\/p\u003e\n    \u003cdiv class=\"pd-cure1-steps\"\u003e\n      \u003cdiv class=\"pd-cure1-step\"\u003e\n        \u003cspan class=\"pd-cure1-step-num\"\u003e1\u003c\/span\u003e\n        \u003cp class=\"pd-cure1-step-text\"\u003e\u003cstrong\u003eWeigh the meat accurately.\u003c\/strong\u003e Dosage is calculated by weight. An accurate kitchen scale is essential. Estimate low and you risk under-curing. Estimate high and you risk over-curing.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-step\"\u003e\n        \u003cspan class=\"pd-cure1-step-num\"\u003e2\u003c\/span\u003e\n        \u003cp class=\"pd-cure1-step-text\"\u003e\u003cstrong\u003eCalculate the Cure #1 quantity.\u003c\/strong\u003e Use 2g of Cure #1 per kg of meat. For a 2kg pork belly, that is 4g of Cure #1. Combine with your remaining curing mix ingredients (sugar, additional salt, any spices) before applying.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-step\"\u003e\n        \u003cspan class=\"pd-cure1-step-num\"\u003e3\u003c\/span\u003e\n        \u003cp class=\"pd-cure1-step-text\"\u003e\u003cstrong\u003eApply the cure mix evenly to all surfaces of the meat.\u003c\/strong\u003e Work it into any cavities, around bones, and into the cut surfaces. Even coverage ensures consistent curing throughout.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-step\"\u003e\n        \u003cspan class=\"pd-cure1-step-num\"\u003e4\u003c\/span\u003e\n        \u003cp class=\"pd-cure1-step-text\"\u003e\u003cstrong\u003eVacuum seal or bag the meat and refrigerate.\u003c\/strong\u003e Cure in the refrigerator at 0 to 4°C. Turn daily. Standard bacon belly cures in 5 to 7 days. Thicker cuts like a whole ham leg require longer. Follow a tested recipe for specific timings.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure1-step\"\u003e\n        \u003cspan class=\"pd-cure1-step-num\"\u003e5\u003c\/span\u003e\n        \u003cp class=\"pd-cure1-step-text\"\u003e\u003cstrong\u003eRinse, dry, and cook or smoke.\u003c\/strong\u003e After curing, rinse the meat thoroughly, pat dry, and proceed to cold smoking, hot smoking, or cooking as your recipe requires. Cure #1 meats must be cooked before eating.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure1-safety\"\u003e\n    \u003cp class=\"pd-cure1-safety-label\"\u003eSafety Information\u003c\/p\u003e\n    \u003cul class=\"pd-cure1-safety-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not exceed 2g per kg of meat.\u003c\/strong\u003e The usage rate is not a suggestion. Sodium nitrite is toxic in excess. The industry standard of 2g per kg is calibrated to deliver protection while staying within safe limits in the finished product.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not substitute for cooking or table salt.\u003c\/strong\u003e Cure #1 is dyed pink specifically so it cannot be visually confused with regular salt. Never use it as a seasoning or add it to food directly.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eKeep out of reach of children.\u003c\/strong\u003e The pink colour could be visually appealing to young children. Store in a clearly labelled container in a location children cannot access.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStore sealed, away from heat and moisture.\u003c\/strong\u003e Sodium nitrite degrades with exposure to heat, light, and moisture. Store in the original resealable pack or a sealed container in a cool, dry location.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not use for long-cure products.\u003c\/strong\u003e Cure #1 is not suitable for salami, prosciutto, or other products that are not cooked. Use Cure #2 for dry-aged and long-cure applications.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure1-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-cure1-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eMisty Gully Cure #1 6.25%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003eMGCS1-500G\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePack Size\u003c\/td\u003e\n\u003ctd\u003e500g resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003e6.25% Sodium Nitrite, approximately 93.75% regular salt\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003ePink (dyed for safety)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eUsage Rate\u003c\/td\u003e\n\u003ctd\u003e2g per kg of meat (dry cure)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eAlso Known As\u003c\/td\u003e\n\u003ctd\u003ePrague Powder #1, Pink Curing Salt, Instacure #1\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSuitable For\u003c\/td\u003e\n\u003ctd\u003eBacon, ham, corned beef, pastrami, hot-smoked sausages and cured meats that will be cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eNot Suitable For\u003c\/td\u003e\n\u003ctd\u003eLong-cure dry-aged products (salami, prosciutto, coppa) — use Cure #2\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eDimensions\u003c\/td\u003e\n\u003ctd\u003e12 x 6 x 20 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eMisty Gully\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eMade In\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch3 class=\"pd-cure1-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eWhat is Cure #1 and why do I need it?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eCure #1 is a curing salt containing 6.25% sodium nitrite in a salt base. \u003cstrong\u003eIt is required for safely curing meats at home\u003c\/strong\u003e because sodium nitrite inhibits the growth of Clostridium botulinum, the bacteria responsible for botulism. Botulism can develop in anaerobic environments like sealed curing bags at room temperature or low-temperature smoking. Without Cure #1, making bacon or ham at home carries a serious food safety risk. The pink dye prevents it from being confused with regular salt.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eWhat is the correct amount to use?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eThe standard dry cure usage rate is \u003cstrong\u003e2g of Cure #1 per kg of meat\u003c\/strong\u003e. Weigh the meat accurately and calculate accordingly. For example: 2kg pork belly requires 4g of Cure #1. Always use an accurate scale. Do not estimate. Do not exceed this rate.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eCan I use Cure #1 for salami or prosciutto?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eNo. Cure #1 contains only sodium nitrite, which degrades over time. For long-cure dry-aged products like salami, prosciutto, coppa, and similar charcuterie that are not cooked, you need \u003cstrong\u003eCure #2\u003c\/strong\u003e, which contains both sodium nitrite and sodium nitrate. The nitrate converts to nitrite slowly over the extended cure duration, providing ongoing protection throughout a weeks or months long process. Using Cure #1 for long-cure products is not safe.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eWhy is it pink?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eThe pink dye is a safety measure. At 6.25% sodium nitrite concentration, Cure #1 looks very similar to regular salt. \u003cstrong\u003eThe pink colour makes it visually distinct\u003c\/strong\u003e so it cannot be accidentally used as a cooking or table salt substitute. Sodium nitrite is toxic in large amounts. The dye ensures the product is clearly identifiable at all times.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eDoes the cured meat taste like the cure?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eNo. The curing salts are rinsed off after curing, and the sodium nitrite breaks down further during cooking. \u003cstrong\u003eWhat the cure contributes to the finished product\u003c\/strong\u003e is the characteristic pink colour of cured bacon and ham (rather than grey), the distinctive cured meat flavour, and the safety assurance that botulism-causing bacteria have been inhibited. The pink colour of homemade bacon after frying is the cure working correctly.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure1-faq-item\"\u003e\n    \u003csummary\u003eHow long does a 500g pack last?\u003cspan class=\"pd-cure1-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-cure1-faq-answer\"\u003e\n      \u003cp\u003eAt 2g per kg of meat, a 500g pack provides enough Cure #1 for \u003cstrong\u003e250 kg of cured meat\u003c\/strong\u003e. For a home cook making a few 2kg bacon bellies at a time, a 500g pack will last many years. Store sealed in a cool, dry location and it will remain effective for an extended period. The resealable pack keeps it in good condition between uses.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdiv class=\"pd-cure1-cta\"\u003e\n    \u003cdiv class=\"pd-cure1-cta-text\"\u003e\n\u003cstrong\u003eThe full Misty Gully range is in stock at the Wetherill Park showroom.\u003c\/strong\u003e Rubs, seasonings, curing salts and flavoured salts across the complete lineup.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-cure1-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":46728154120364,"sku":"MGCS1-500G","price":17.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/500g-cure-1-web-e1775105374222.png?v=1783299400","url":"https:\/\/bbqrepublic.com.au\/products\/misty-gully-cure-1","provider":"BBQ Republic","version":"1.0","type":"link"}