PINK CURING SALT #2

PINK SALT CURE #2 Sure Cure / Prague Powder #2 Pink Curing salt #2 is table salt with added sodium nitrite (5.67%) & sodium nitrate( 3.63%)to inhibit the growth of bacteria in preserved meats, while keeping color and flavor intact. This is the basic cure used for air-cured hard meats & meats that will be dry-cured for an extended time (weeks to months). Used for country-style dry curing meat, hard salami, prosciutto, pepperoni & dry sausages Ingredients: Salt, Sodium Nitrite (5.67%) Sodium Nitrate (3.63%), and FD & C Red #3. Typical Uses: Use 1oz per 25 lb or 1tsp/5lb product