For use with jerky, summer sausage, snacksticks, and other smoked products.
Use 1 oz. per every 25 lbs. of meat or 4 oz. per every 100 lbs. of meat
16 Oz. Cure
Also known as:
Tinted curing mixture (TCM)
Tinted curing powder (TCP)
Prague powder #1
Pink curing salt
Use this cure when following older recipes calling for...
FACTS ABOUT COUNRTY CURED BACON
Country cured bacon is cured or preserved by the application
of a dry mixture of salt, brown sugar and pepper to the
surface of the meat.To anyone who is familiar with true old
fashioned cured bacon, the resulting...
This is to be used when making dry sausages. When added to sausage it tends to extend the shelf life and add a nice tangy flavor. Shipped with complete instructions on how to use.
Sold in 1 lb. vacuum sealed bag
Add after last...
Made with pure Vermont Maple Sugar, this complete cure is used with all Award Winning Seasonings. Send for recipes using this cure in curing hams, bacon and beef jerky.
Use 1 lb. to Gallon water for brine.
Use .46 lb. to 25 lbs. meat (for making...