All Purpose Cure #1

Unit: 500 grams

Instructions:

• For Hams:

  • Dissolve 500g of curing salt in 4 liters of water.
  • Inject or pump the solution at 20% of the ham's weight.

• For Bacon:

  • Dissolve 500g of curing salt in 2.8 liters of water.
  • Inject or pump the solution at 12% of the bacon's weight.

• For Sausage: (F.S. Cure is the generally recommended alternative for sausage.)

  • Mix 500g of curing salt directly with 25kg (55 lbs) of meat before processing.

Ingredients: Salt, Sodium Nitrite

*though not necessarily in this product - milk & derivatives, mustard, eggs, soy, sulphites & wheat may be in products manufactured on the same line / in the same facility*

Product Code: FS-JBS10000A