- Gastronomy Technology
- SEL ROSE, DQ1 FRESH SAUSAGE CURING SALT 454G
SEL ROSE, DQ1 FRESH SAUSAGE CURING SALT 454G
DQ1, also known as sel rose, is made up of 93.75% salt and 6.25% nitrite. DQ1 is absolutely essential in curing meats - not only to add flavour but in that kills serious botulism causing bacteria that may otherwise be present. The general rule of thumb is to use 1 teaspoon of DQ1 for every 5 pounds of meat and mix with cold water to prepare for use.
If you are looking to create tougher meat, with long curing sessions such as salami, consider using DQ2.