Cure Powder #1 (1lb bag)


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

Net Weight: 1.00 lbs. 


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 5 lbs of meat and 1 oz for 25 lbs of meat.

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