16 Oz. Cure
Also known as:
Use this cure when following older recipes calling for saltpeter, (which is no longer available for general use)
A basic cure that is used to cure all meats that require cooking, smoking, and canning. This would include jerky, poultry, fish, hams, bacon, luncheon meats, corned beef, patÃ©s, and many other products.
Use when smoking or processing meat, sausage, fish or jerky at low temperatures. It's usually dyed pink so that it won't be mistaken for ordinary salt. It consists of 93.75% table salt and 6.25% sodium nitrite
Gary's Tip - Use 1 oz. per 25 lb. of meat. For smaller batches use 1 LEVEL TEASPOON per 5 lb. of meat. When adding cure as an ingredient for brines follow a recipe.