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The BBQ Republic Promise
500g
Resealable Pack
Nitrite + Nitrate
Dual Protection
3g per kg
Usage Rate
Safety notice: Cure #2 contains sodium nitrite and sodium nitrate. Do not substitute for cooking or table salt. Do not exceed the recommended usage rate of 3g per kg of meat mixture. Keep out of reach of children. Always follow a tested recipe precisely.
Misty Gully Cure #2 is the curing salt for long-cure air-dried meats that are not cooked before eating. It contains 6% Sodium Nitrite and 4% Sodium Nitrate in approximately 90% regular salt, dyed pink for safety. Also known as Prague Powder #2 and Instacure #2. Usage rate: 3g per kg of meat mixture. 500g resealable pack. Required for salami, prosciutto, coppa, capicola, and other charcuterie that is air-dried and eaten without cooking.
How the Dual Protection Works
Stage 1
Nitrite acts immediately. The 6% sodium nitrite begins inhibiting Clostridium botulinum growth from the moment the cure is applied, protecting the meat in its early stages while it begins to dry and lose moisture.
Stage 2
Nitrate converts to nitrite slowly over time. The 4% sodium nitrate acts as a reservoir. It breaks down gradually across the weeks or months of the air-drying cure, continuously releasing nitrite as the earlier nitrite is depleted. This staged release provides protection throughout the full duration of the long cure.
Result
End-to-end protection for long-cure products. By the time the salami or prosciutto has finished curing, the nitrite levels have naturally reduced to safe levels. The dual-action chemistry is what makes Cure #2 the correct and only appropriate choice for products that will not be cooked before eating.
Cure #2 vs Cure #1
This Product
Cure #2 (Nitrite + Nitrate)
For long-cure air-dried meats that are not cooked. Salami, prosciutto, coppa, capicola, and other charcuterie. Cure duration is weeks to months. The nitrate provides ongoing protection across the full cure period.
Different Product
Cure #1 (Nitrite Only)
For short-cure meats that will be cooked before eating. Bacon, ham, corned beef, pastrami. Cure duration is days to two weeks. Contains no nitrate. Do not use for long-cure air-dried products.
What It Is Used For
Suitable Applications
Salami (all varieties)
Prosciutto
Coppa
Capicola
Cacciatore
Lonza
Bresaola
Other air-dried charcuterie
Important note on making salami and dry-aged meats at home. Producing air-dried charcuterie requires precise control of temperature, humidity, airflow, and hygiene throughout the curing process. Results can vary significantly, and products can potentially be unsafe for consumption if method, meat quality, equipment hygiene, drying conditions, mold management, or timing are incorrect. Always follow a trusted, tested recipe precisely. Cure #2 is a professional ingredient that requires a competent and careful approach to use safely. This is not a product for a first attempt at charcuterie without proper research and preparation.
Safety Information
- Do not exceed 3g per kg of meat mixture. The usage rate is precise. Sodium nitrite is toxic in excess. The 3g per kg rate delivers effective protection within safe limits in the finished product.
- Do not substitute for cooking or table salt. The pink dye exists specifically so Cure #2 cannot be confused with regular salt. Never use it as a seasoning or add it directly to food.
- Do not substitute Cure #2 for Cure #1 or vice versa. They contain different compounds and serve different functions. Using the wrong cure for a product is a food safety error, not just a quality issue.
- Keep out of reach of children. Store in a clearly labelled container in a location children cannot access.
- Store sealed, away from heat and moisture. Store in the original resealable pack or a sealed container in a cool, dry location.
- Follow a tested recipe precisely. Air-dried meats that are not cooked before eating carry inherent food safety requirements. Do not improvise on timings, temperatures, or ingredient quantities.
Specifications
| Product Name | Misty Gully Cure #2 |
| SKU | MGCS2-500G |
| Pack Size | 500g resealable pack |
| Composition | 6% Sodium Nitrite, 4% Sodium Nitrate, approximately 90% regular salt |
| Colour | Pink (dyed for safety) |
| Usage Rate | 3g per kg of meat mixture |
| Also Known As | Prague Powder #2, Instacure #2 |
| Suitable For | Salami, prosciutto, coppa, capicola, bresaola, and other long-cure air-dried charcuterie not cooked before eating |
| Not Suitable For | Short-cure meats that will be cooked (bacon, ham, corned beef) — use Cure #1 |
| Dimensions | 12 x 6 x 20 cm |
| Brand | Misty Gully |
| Made In | Australia |
Common Questions
What is Cure #2 and why is it different from Cure #1?
Cure #2 contains both sodium nitrite (6%) and sodium nitrate (4%). Cure #1 contains only sodium nitrite (6.25%). The nitrate in Cure #2 acts as a slow-release reservoir that converts to nitrite gradually over the weeks and months of a long-cure air-drying process, providing ongoing protection when the initial nitrite has been depleted. Cure #1 has no nitrate and is only suitable for short-cure products that will be cooked before eating.
Can I use Cure #2 for bacon or ham?
No. Cure #2 is designed for long-cure air-dried products. For bacon, ham, corned beef, and other short-cure meats that will be cooked, use Cure #1 at 2g per kg. Using Cure #2 for short-cure products is not the correct application and is not recommended.
What is the correct usage rate?
The usage rate for Cure #2 is 3g per kg of meat mixture. Weigh the meat accurately and calculate precisely. Do not estimate. Note that Cure #1 has a different usage rate of 2g per kg. Do not confuse the two rates when working with both products.
Is making salami at home difficult?
Yes. Air-dried charcuterie is one of the more technically demanding areas of home food production. It requires precise and consistent control of temperature, humidity, and airflow over weeks to months, along with careful hygiene and mold management. Results that deviate from a tested recipe can result in product that is unsafe to eat. This is not a beginner project. Research thoroughly, use a dedicated curing chamber or controlled environment, and follow a trusted recipe precisely before attempting your first batch.
Why is Cure #2 pink?
The pink dye is a safety measure shared with Cure #1. Both curing salts contain sodium nitrite, which looks very similar to regular salt when undyed. The pink colour makes them visually distinct so they cannot be accidentally used as a cooking or seasoning salt. Never substitute curing salt for table salt in any recipe.
How long does a 500g pack last?
At 3g per kg of meat mixture, a 500g pack provides enough Cure #2 for approximately 166 kg of cured meat. For a home charcuterie enthusiast making a few salami batches per year, a 500g pack will last a considerable time. Store sealed in a cool, dry location in the original resealable pack between uses.
The full Misty Gully range is in stock at the Wetherill Park showroom. Rubs, seasonings, curing salts including Cure #1 and Cure #2, and flavoured salts across the complete lineup.
Call 0434 010 411
