$1.49
This tinted curing salt can be used in any recipe that calls for pink curing salt, Insta Cure #1, or Prague Powder. Use this cure to make jerky, snack sticks, summer sausage, ring bologna, bologna, ham, salami, and bacon.
The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.
Learn more about curing meats in our Meat Processing Cheat Sheet.
This tinted curing salt can be used in any recipe that calls for pink curing salt, Insta Cure #1, or Prague Powder. Use this cure to make jerky, snack sticks, summer sausage, ring bologna, bologna, ham, salami, and bacon.
The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.
Learn more about curing meats in our Meat Processing Cheat Sheet.
| Weight | 0.0625 lbs |
|---|
Legg’s Sodium Nitrite Cure 6.25% – 1 oz.
