F.S. Cure

Multiple sizes available.

Standard Cure for Beef Jerky, Smoked Sausage, and Brine for Ham/Bacon

This curing blend is ideal for making beef jerky or smoked sausage and can also be used as the primary curing ingredient for a brine to cure ham or bacon. (aka: Pink Salt, Prague Powder).

Instructions:

• Use 40g for 11.36kg (25 lbs) of meat.
• Use 16g for 4.54kg (10 lbs) of meat.
• Use 170g (6 oz) for 45.36kg (100 lbs) of meat.

Ingredients: Salt, Sodium Nitrite, Sodium Bicarbonate, Silicon Dioxide (Mfg. Aid).

Contains: 5% 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-SE34060A