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Cure for every situation, including sure cure for jerky, snack sticks, 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 Erythorbate.
Complete cures are typically used in hams and bacon.

NOTE: There are 6 teaspoons in 1 oz. of Sure Cure