Curing salt is used as a preservative in curing meats or for a brine pickle. Packed in 18g high barrier packaging to improve shelf life. 6 packets per bag. Contains salt and sodium nitrite (6.25%). Sodium Nitrite is used to inhibit the growth of botulism and other undesirable microorganisms. Cure is also a color fixative giving cooked meat a reddish color.

Note: Cure will not make spoiled meat safe to eat.

CAUTION: KEEP THIS PRODUCT OUT OF REACH OF CHILDREN.

FOR CURING MEAT:

1/8 tsp. (1.2g) per Pound of Meat OR One Packet (18g) per 15 Pounds of Meat

FOR BRINE PICKLE:

One Packet (18g) per 1 Gallon of Water Will Cure 4 to 12 lbs. of Fish or Fowl

To be used in conjunction with users recipe that likely includes Salt, Sugar, and Spices.

Instructions are found here.