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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
Sale Sold out

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 4.2 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 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 / Unit: 500 grams

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