JB's All Purpose Cure #2- 5kg

Directions:For pumping ham use 500gm to 4L water. Pump @ 20%. For pumping bacon use 500gm to 4.2L water. Pump @ 12%. For dry cure bacon use 500gm for 12.5kg(27.5lbs) meat. Cure 1.5days/lb. For sausage use 500gm for 25kg(55lbs) meat. Ingredients: Salt, Sodium Erythorbate, Sodium Nitrite, Sodium Bicarbonate. Allergens: There are No Allergens Present in This Product Eggs, Milk & derivatives, Soy, Added sulphites greater than 10ppm, Wheat & Mustard (Not present in this product, however, present in other products manufactured in the same line).