DQ Curing Salt #2 - 1 lb. (aka DC Curing Salt #2)

DQ curing salt #2 is primarily used for all dry and semi dry sausages that need to be aged over time. These would include Pepperoni, Salami, Supressa, Chorizo (Spanish), Sucuk (Turkey). This cure is also used in production of dry cured hams such as Southern Style , Prosciutto, and Westphalian. This product can be used in place of Prague Powder #2 or Insta-Cure #2.

1LB.

Note: some books reference this product as DC Cure #2 or DC Curing Salt #2.