Salt Cure

Smokehouse Salt Cure
Net weight 2 ounces (55 grams)
Helps retain and preserve natural meat color while assisting in the curing of Sausage meats.
Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat. Carefully follow the Smokehouse recipe found in the sausage kits and recipe books.
Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.
$ 4.95


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