Cure Powder #1 (1lb bag)


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Salt, Dextrose, Sodium Nitrite (6.25%), Propylene Glycol, FD&C #40.



Curing with salt brings out the extra flavor in meat, and it keeps the food edible for longer periods. You can also cure meat by smoking and air drying until it is ready to be cooked. You use 1 teaspoon for 5lbs of meat and 1oz for 25lbs of meat.

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