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Curing Salt, Tinted #813, Quart

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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. work well 5 Star Review

    Posted by on 6th Mar 2017

    this work very well no complaints

  2. perfect for making jerky 5 Star Review

    Posted by on 5th Feb 2017

    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.

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