Description: Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game, and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning, or smoking. To distribute the cure evenly in your sausage, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for any of the Morton brand-name cures. Ingredients: Salt, sodium nitrite, glycerin and FD&C #3 used to color cure accordance with MDI Bulliten 656 of 1974. Cure meat and sausages that will be cooked, smoked, or canned. Can use for dry or wet brine. Use 1 t of curing salt per 5 lbs of meat. Visit website for more information. Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
Price: 12.37 USD
Location: Casper, Wyoming
End Time: 2024-11-08T16:35:09.000Z
Shipping Cost: 0 USD
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Size: 10.7 Ounce (Pack of 1)
Package Dimensions LxWxH: 8.39x6.69x1.22 Inches
Weight: 0.71 Pounds
Type: Does not apply
Brand: Savory Spice Shop
Product: Does not apply
