Ingredients: Salt, Sodium Nitrite 6.25%, FD&C RED #3 .003% added as a visual safety tint, may contain up to .1% Silicon Dioxide to prevent caking.
For curing bologna, beef sticks, and other similar processed meats. Use 1 oz for every 25 pounds of meat or poultry. CURING PICKLE: 2 oz cure salt, 10 oz salt, 4 oz. sugar, per gallon of cold water for 20% pump, followed by 7 day soak in same solution at 36 - 40 F.