Hi-Cure is our most basic curing product. It contains the highest concentration of the active ingredient, Sodium Nitrite, which is available on the market. This product is sometimes referred to as \’Kwik-Cure\’, which is simply another brand name for what is essentially the same product.
Many of our customers have old recipes which call for the use of \’Saltpetre\’, which is that layman\’s term for Potassium Nitrate. This product is very difficult to buy in Australia as a pure ingredient because it is one of the major ingredients in gunpowder, and if used in incorrect doses it can be dangerous to ingest. When used as directed, Hi-Cure is a safe, cheap and available substitute for food use.
Although it is possible to use this product for any type of meat curing, it is most suited to substitute for Saltpetre in recipes for fermented salami, or for dry curing methods for such products as Prosciutto.
Our complete cure premix is the easiest way to cure any meat you desire, including beef, pork, lamb, venison, chicken and fish. Unlike other cures, adequate salt levels are already pre-mixed, so all you need to add is water!

Dosage Rates for Hi-Cure
For Corned Beef:use 3.7 Grams per 1 Litre of Pumping Brine, then add salt to desired level.
For Smallgoods: Use 1 Gram per 1 Kg of finished product.