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First Spice Mixing Company
All Purpose Cure #2
All Purpose Cure #2
Regular price
$4.95 CAD
Regular price
Sale price
$4.95 CAD
Unit price
/
per
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Unit: 500 grams
Instructions:
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For Hams:
- Dissolve 500g of curing salt in 4 liters of water.
- Inject or pump the solution at 20% of the ham's weight.
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For Bacon:
- Dissolve 500g of curing salt in 4.2 liters of water.
- Inject or pump the solution at 12% of the bacon's weight.
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For Sausage: (F.S. Cure is the generally recommended alternative for sausage.)
- Mix 500g of curing salt with 25kg (55 lbs) of meat before processing.
Ingredients: Salt, Sodium Erythorbate, Sodium Nitrite, Sodium Bicarbonate.
*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-JBS10010A
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