All Purpose Cure #1
Product Code: FS-JBS10000A
$4.95 Add Notes
Sausage, Burger, Snack Stix, Dry Cure Mixes & Fish Coatings, Cure, Brine & Additives, Cure for Ham & Bacon
Unit = 500gm
Directions: For pumping hams use 500gm to 4L water. Pump @ 20%. For pumping bacon use 500gm to 2.8L water. Pump @ 12%. Dry cure bacon use 500gm for 12.5kg(27.5lbs) meat. Cure 1.5 days/lb. For sausage use 500gm for 25kg (55lbs) meat.
Ingredients: Salt, Sodium Nitrite.
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).
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