KEEP OUT OF REACH OF CHILDREN. Used for curing bologna, jerky & meats. Not for direct consumption.
Also known as "Pink Salt", "Curing Salt #1" or "Instacure."
KEEP OUT OF REACH OF CHILDREN. Used for curing bologna, jerky & meats. Not for direct consumption.
Also known as "Pink Salt", "Curing Salt #1" or "Instacure."
I absolutely love this product. It makes the best smoked turkey legs and hams.
I wouldn't use anything else. I highly recommend it.
Great product works very well highly recommended.
This cure works really great and preserves meat for years.
Have used this product for years and it works great.
How much salt to use in 2 pounds of hamburger for beef jerky.
Friends tell us to use nothing else but this and that it is GREAT
Used this with the Appalachian Jerky mix and worked perfect.
this work very well no complaints
I have been making a lot of my own beef jerky and all the flavors I make require curing salt. I only use the curing salt from Con Yeager spice company and I have never had a problem with anything.
Easy to use, Mix into meat
Used to inhibit bacterial growth in preserved meats while preserving color and flavor. (Food-grade pink tint is added for safety so it cannot be confused with table salt.
Use topically. Slight aroma of paprika & celery. Flavor of salt with a hint of celery.
Shake on wings or fries after cooking. Aroma typical of vinegar. Salty & vinegar flavor. Shake on before baking or after frying wings.
