Curing Salt for Meat Fiesta 4 Oz Jerky Sausage
Use 2 teaspoons for 10 lb. 1 jar cures up to 100 lb. of sausage or jerky. Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3.
Item Tag: CuringSalt