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Bacon Dry Rub Cure | FS-E3401

Bacon Dry Rub Cure

Unit = 1kg

Directions: Use 0.45kg for 11.34kg (25lbs) meat. Cure bellies 1 to 1-1/2 days per pound. Add more salt if necessary.

Ingredients: Salt, Dextrose, Sodium Nitrite, Sodium Nitrate.

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).

$6.95
   
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