It is recommended for meats that require short cures & will be cooked & eaten relatively quickly or for product that will be refrigerated after cure.
Use for wet-cured meat, jerky, salami, pastrami, sausage, fish, turkey or corned beef.
Ingredients: Salt and 6.25% Sodium Nitrite.
Typical Uses: Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product.
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