Premium Pink Curing Salt #2 for Meats

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