Bacon Dry Rub Cure
Product Code: FS-SE34000A
$6.95 Add Notes
Sausage, Burger, Snack Stix, Dry Cure Mixes & Fish Coatings, Cure, Brine & Additives, Cure for Ham & Bacon
Unit = 1kg
Directions: 180g for 4.54kg (10lbs) meat. Cure meat 1 to 1 1/2 days per pound. Add more salt if necessary.
Ingredients: Salt, Sugar, Sodium Nitrite, Sodium Nitrate, Silicon Dioxide & Sodium Bicarbonate (Mfg. Aid).
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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