Standard cure for making beef jerky, or smoked sausage. Can also be used as the main curing ingredient to make a brine for ham/bacon
Directions:Use 40gm for 11.36kg (25 lbs) meat. Use 16gm for 4.54kg (10 lbs) meat. Use 170gm (6oz) for 45.36kg (100 lbs) meat.
Ingredients:Salt, Sodium Nitrite, Sodium Bicarbonate, Silicon Dioxide (Mfg. Aid). Contains: 5% Sodium Nitrite.
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)
Also known as Prague Powder, Pink Salt, InstaCure #1
