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Curing Salt, Tinted #813, Pint

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Product Description

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.

(Use this to replace Prague Powder #1.)

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Product Reviews

  1. Good to have 5 Star Review

    Posted by on 25th Jan 2015

    This works great with the PA Deer Bologna mix- but you have to watch when you buy it and I think it should be sold with the PA Deer Bologna kit not an additional purchase

    Thanks for your review!

    Just a note of clarification from Con Yeager Spice:

    Our PA Deer Bologna Mix (31767) is not a kit and therefore doesn't include cure. This is noted on the product's webpage.

    Our Bologna Kit (30678) includes everything you need, such as a packet of curing salt.

    Our kits always include everything in one package, but they are designed for smaller quantities of finished product. Our seasonings that are not in kits are designed for the advanced processor, and assistance with their usage may be found in our Venison Formulations Guide located here: http://www.conyeagerspice.com/venison-formulations-for-hunters/

    Thank you for visiting us!

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