Cure for every situation, including sure cure for jerky, snacksticks, summer sausage, etc., and complete cure for meat such as bacon, ham, and turkey.
We use two different types of cure mixtures.
The first type is Sure Cure.
It is pink in color and contains, salt, sodium nitrite 6.25%,
FD & C Red #3 .00099%. It is typically used with seasoning
blends in sausages. Some other names used for this product are
Prague Powder, Insta-Cure and Modern Cure.
The second type is a complete cure.
These contain salt, sugar, sodium nitrite and sometimes sodium
Complete cures are typically used in hams and