{"product_id":"misty-gully-cure-2","title":"Misty Gully Cure #2","description":"\u003cstyle\u003e\n.pd-cure2-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-cure2-wrap * { box-sizing: border-box; }\n\n.pd-cure2-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-cure2-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-cure2-stat:last-child { border-right: none; }\n.pd-cure2-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-cure2-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-cure2-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-cure2-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-cure2-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure2-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-cure2-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n.pd-cure2-mechanism {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-cure2-mechanism-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-cure2-mechanism-steps { display: flex; flex-direction: column; gap: 12px; }\n.pd-cure2-mechanism-step { display: flex; gap: 14px; align-items: flex-start; }\n.pd-cure2-mechanism-badge {\n  flex-shrink: 0;\n  font-size: 0.6rem;\n  font-weight: 800;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n  color: #fff;\n  background: var(--pd-accent);\n  padding: 4px 10px;\n  border-radius: 100px;\n  white-space: nowrap;\n  margin-top: 2px;\n}\n.pd-cure2-mechanism-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.65; }\n.pd-cure2-mechanism-text strong { color: #f0ece4; font-weight: 700; }\n\n.pd-cure2-vs {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-cure2-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-cure2-vs-card.current {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n}\n.pd-cure2-vs-card.other {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n}\n.pd-cure2-vs-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n}\n.pd-cure2-vs-card.current .pd-cure2-vs-label { color: var(--pd-accent); }\n.pd-cure2-vs-card.other .pd-cure2-vs-label { color: var(--pd-muted); }\n.pd-cure2-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-cure2-vs-body {\n  font-size: 0.83rem;\n  color: var(--pd-muted);\n  line-height: 1.6;\n  margin: 0;\n}\n.pd-cure2-vs-body strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure2-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-cure2-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-cure2-uses-grid {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 6px 20px;\n}\n.pd-cure2-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-cure2-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-cure2-important {\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: 18px 22px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n}\n.pd-cure2-important strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure2-safety {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 28px;\n  margin-bottom: 28px;\n}\n.pd-cure2-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-cure2-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-cure2-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-cure2-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-cure2-safety-list li strong { color: #f0ece4; font-weight: 700; }\n\n.pd-cure2-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-cure2-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-cure2-specs-table tr:last-child { border-bottom: none; }\n.pd-cure2-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-cure2-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-cure2-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-cure2-specs-table td:last-child { color: var(--pd-muted); }\n\n.pd-cure2-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-cure2-faq-item[open] { border-color: var(--pd-accent); }\n.pd-cure2-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-cure2-faq-item summary::-webkit-details-marker { display: none; }\n.pd-cure2-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-cure2-faq-icon svg { width: 12px; height: 12px; }\n.pd-cure2-faq-item[open] .pd-cure2-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-cure2-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-cure2-faq-answer p { margin: 10px 0 0; }\n.pd-cure2-faq-answer p:first-child { margin-top: 12px; }\n.pd-cure2-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-cure2-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-cure2-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-cure2-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-cure2-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-cure2-cta-btn:hover { background: #a50d25; }\n.pd-cure2-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-cure2-stats { grid-template-columns: 1fr; }\n  .pd-cure2-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.08); }\n  .pd-cure2-stat:last-child { border-bottom: none; }\n  .pd-cure2-vs { grid-template-columns: 1fr; }\n  .pd-cure2-uses-grid { grid-template-columns: 1fr; }\n  .pd-cure2-mechanism { padding: 20px; }\n  .pd-cure2-safety { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-cure2-wrap\"\u003e\n\n  \u003cdiv class=\"pd-cure2-stats\"\u003e\n    \u003cdiv class=\"pd-cure2-stat\"\u003e\n      \u003cspan class=\"pd-cure2-stat-val\"\u003e500g\u003c\/span\u003e\n      \u003cspan class=\"pd-cure2-stat-label\"\u003eResealable Pack\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure2-stat\"\u003e\n      \u003cspan class=\"pd-cure2-stat-val\"\u003eNitrite + Nitrate\u003c\/span\u003e\n      \u003cspan class=\"pd-cure2-stat-label\"\u003eDual Protection\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure2-stat\"\u003e\n      \u003cspan class=\"pd-cure2-stat-val\"\u003e3g per kg\u003c\/span\u003e\n      \u003cspan class=\"pd-cure2-stat-label\"\u003eUsage Rate\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure2-warning\"\u003e\n    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.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure2-intro\"\u003e\n    Misty Gully Cure #2 is the \u003cstrong\u003ecuring salt for long-cure air-dried meats that are not cooked before eating\u003c\/strong\u003e. 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.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure2-mechanism\"\u003e\n    \u003cp class=\"pd-cure2-mechanism-label\"\u003eHow the Dual Protection Works\u003c\/p\u003e\n    \u003cdiv class=\"pd-cure2-mechanism-steps\"\u003e\n      \u003cdiv class=\"pd-cure2-mechanism-step\"\u003e\n        \u003cspan class=\"pd-cure2-mechanism-badge\"\u003eStage 1\u003c\/span\u003e\n        \u003cp class=\"pd-cure2-mechanism-text\"\u003e\u003cstrong\u003eNitrite acts immediately.\u003c\/strong\u003e 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.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-mechanism-step\"\u003e\n        \u003cspan class=\"pd-cure2-mechanism-badge\"\u003eStage 2\u003c\/span\u003e\n        \u003cp class=\"pd-cure2-mechanism-text\"\u003e\u003cstrong\u003eNitrate converts to nitrite slowly over time.\u003c\/strong\u003e 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.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-mechanism-step\"\u003e\n        \u003cspan class=\"pd-cure2-mechanism-badge\"\u003eResult\u003c\/span\u003e\n        \u003cp class=\"pd-cure2-mechanism-text\"\u003e\u003cstrong\u003eEnd-to-end protection for long-cure products.\u003c\/strong\u003e 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.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure2-heading\"\u003eCure #2 vs Cure #1\u003c\/h3\u003e\n  \u003cdiv class=\"pd-cure2-vs\"\u003e\n    \u003cdiv class=\"pd-cure2-vs-card current\"\u003e\n      \u003cspan class=\"pd-cure2-vs-label\"\u003eThis Product\u003c\/span\u003e\n      \u003cp class=\"pd-cure2-vs-title\"\u003eCure #2 (Nitrite + Nitrate)\u003c\/p\u003e\n      \u003cp class=\"pd-cure2-vs-body\"\u003eFor \u003cstrong\u003elong-cure air-dried meats that are not cooked\u003c\/strong\u003e. Salami, prosciutto, coppa, capicola, and other charcuterie. Cure duration is weeks to months. The nitrate provides ongoing protection across the full cure period.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-cure2-vs-card other\"\u003e\n      \u003cspan class=\"pd-cure2-vs-label\"\u003eDifferent Product\u003c\/span\u003e\n      \u003cp class=\"pd-cure2-vs-title\"\u003eCure #1 (Nitrite Only)\u003c\/p\u003e\n      \u003cp class=\"pd-cure2-vs-body\"\u003eFor \u003cstrong\u003eshort-cure meats that will be cooked before eating\u003c\/strong\u003e. Bacon, ham, corned beef, pastrami. Cure duration is days to two weeks. Contains no nitrate. Do not use for long-cure air-dried products.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure2-heading\"\u003eWhat It Is Used For\u003c\/h3\u003e\n  \u003cdiv class=\"pd-cure2-uses\"\u003e\n    \u003cp class=\"pd-cure2-uses-label\"\u003eSuitable Applications\u003c\/p\u003e\n    \u003cdiv class=\"pd-cure2-uses-grid\"\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eSalami (all varieties)\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eProsciutto\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eCoppa\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eCapicola\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eCacciatore\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eLonza\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eBresaola\u003c\/div\u003e\n      \u003cdiv class=\"pd-cure2-use-item\"\u003eOther air-dried charcuterie\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure2-important\"\u003e\n    \u003cstrong\u003eImportant note on making salami and dry-aged meats at home.\u003c\/strong\u003e 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. \u003cstrong\u003eAlways follow a trusted, tested recipe precisely.\u003c\/strong\u003e 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.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-cure2-safety\"\u003e\n    \u003cp class=\"pd-cure2-safety-label\"\u003eSafety Information\u003c\/p\u003e\n    \u003cul class=\"pd-cure2-safety-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not exceed 3g per kg of meat mixture.\u003c\/strong\u003e 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not substitute for cooking or table salt.\u003c\/strong\u003e 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not substitute Cure #2 for Cure #1 or vice versa.\u003c\/strong\u003e 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eKeep out of reach of children.\u003c\/strong\u003e 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 Store in the original resealable pack or a sealed container in a cool, dry location.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFollow a tested recipe precisely.\u003c\/strong\u003e Air-dried meats that are not cooked before eating carry inherent food safety requirements. Do not improvise on timings, temperatures, or ingredient quantities.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-cure2-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-cure2-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eMisty Gully Cure #2\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003eMGCS2-500G\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% Sodium Nitrite, 4% Sodium Nitrate, approximately 90% 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\u003e3g per kg of meat mixture\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eAlso Known As\u003c\/td\u003e\n\u003ctd\u003ePrague Powder #2, Instacure #2\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSuitable For\u003c\/td\u003e\n\u003ctd\u003eSalami, prosciutto, coppa, capicola, bresaola, and other long-cure air-dried charcuterie not cooked before eating\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eNot Suitable For\u003c\/td\u003e\n\u003ctd\u003eShort-cure meats that will be cooked (bacon, ham, corned beef) — use Cure #1\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-cure2-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eWhat is Cure #2 and why is it different from Cure #1?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eCure #2 contains both sodium nitrite (6%) and sodium nitrate (4%). Cure #1 contains only sodium nitrite (6.25%). \u003cstrong\u003eThe nitrate in Cure #2 acts as a slow-release reservoir\u003c\/strong\u003e 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.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eCan I use Cure #2 for bacon or ham?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eNo. Cure #2 is designed for long-cure air-dried products. \u003cstrong\u003eFor bacon, ham, corned beef, and other short-cure meats that will be cooked\u003c\/strong\u003e, use Cure #1 at 2g per kg. Using Cure #2 for short-cure products is not the correct application and is not recommended.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eWhat is the correct usage rate?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eThe usage rate for Cure #2 is \u003cstrong\u003e3g per kg of meat mixture\u003c\/strong\u003e. 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.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eIs making salami at home difficult?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eYes. Air-dried charcuterie is one of the more technically demanding areas of home food production. \u003cstrong\u003eIt requires precise and consistent control of temperature, humidity, and airflow\u003c\/strong\u003e 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.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eWhy is Cure #2 pink?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eThe 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. \u003cstrong\u003eThe pink colour makes them visually distinct\u003c\/strong\u003e so they cannot be accidentally used as a cooking or seasoning salt. Never substitute curing salt for table salt in any recipe.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-cure2-faq-item\"\u003e\n    \u003csummary\u003eHow long does a 500g pack last?\u003cspan class=\"pd-cure2-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-cure2-faq-answer\"\u003e\n      \u003cp\u003eAt 3g per kg of meat mixture, a 500g pack provides enough Cure #2 for approximately \u003cstrong\u003e166 kg of cured meat\u003c\/strong\u003e. 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.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdiv class=\"pd-cure2-cta\"\u003e\n    \u003cdiv class=\"pd-cure2-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 including Cure #1 and Cure #2, and flavoured salts across the complete lineup.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-cure2-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":46728460566700,"sku":"MGCS2-500G","price":17.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/500g-cure-2-web-e1775106090346.jpg?v=1783315194","url":"https:\/\/bbqrepublic.com.au\/products\/misty-gully-cure-2","provider":"BBQ Republic","version":"1.0","type":"link"}