Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Similar to Cure #1.
Use: Use 1 oz. per every 25 lbs. of meat or 4 oz. per every 100 lbs. of meat
Ingredients: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
Availabe in a 1 oz, 4 oz, or 5 lb. package