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It is a mixture of vacuum extra salt and sodium nitrite. Curing sodium mixture is used in production of smoked foods, sausage and ham products and other meat products instead of pure sodium nitrite and cooking salt.
It is intended for forming and fixing pink-red color and salt taste in meat products. It is important to prevent the development of botulism and bacteria in nonrefrigerated products.
Packed in 25 kg polypropylene bags