Meat Smoking Curing Salt Insta-cure 4oz. Size Cures 100 Pounds Jerky or Sausage
Pink Curing Salt (Prague Powder #1)
Is a proportionate measure of salt and nitrite regulated by the FDA and USDA and is necessary to help prevent food poisoning.
Use 4 oz. of curing salt per 100 lbs. of sausage meat or jerky meat.
Curing salt, also known as Prague powder #1 or Insta-cure, is a combination that is 93.75% salt and 6.25% sodium nitrite or sodium nitrate. It is used in the preserving and curing of meats, and in sausage making. The nitrate component inhibits the growth of bacteria, specifically botulism, and helps preserve the color of cured meat.