Features & Benefits
- Preserves and stabilizes the color of cured meats
- Adds a distinctive flavor to bacon, salamis, and dried/cured meat
- Acts as an antioxidant to prevent spoilage
- Can be used for dry curing or as a brine solution
- Also known as Saltpeter, Saltpetre, Nitrate of potash
- CAS Number: 7757-79-1