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  • 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, patés, and many other products

A.C. LEGG'S CURE 16 OZ BAG 6.25% SODIUM NITRITE

Price:
$3.20
SKU:
16070
Weight:
16.00 Ounces
Shipping:
Calculated at checkout


Product Description

16 Oz. Cure

Also known as:

  • Curing salt
  • Tinted curing mixture (TCM)
  • Tinted curing powder (TCP)
  • Prague powder #1
  • Insta-cure #1
  • Modern cure
  • Pink curing salt
  • FLP
  • Saltpeter  

    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, patés, 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.

 

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