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All Purpose Cure #1 | FS-T6001

All Purpose Cure #1

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).

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