All Purpose Cure #1 | FS-T6001
Unit = 500gm
Directions: For pumping hams use 500gm to 4L water. Pump @ 20%. For pumping bacon use 500gm to 2.8L water. Pump @ 12%. Dry cure bacon use 500gm for 12.5kg(27.5lbs) meat. Cure 1.5 days/lb. For sausage use 500gm for 25kg (55lbs) meat.
Ingredients: Salt, 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).