Curing Salt, 1.01 Pound

Key features

• Ingredients: salt(6.22%), sodium nitrite, dextrose, FD and C red #3, less than 1% glycerin to prevent caking

Cures 400 pound of meat. Usage: curing salt is regulated by the USDA at the rate of 4 ounce per 100 pound of meat, which breaks down to 1 ounce (5 tea spoon) per 25 pound of meat. 1 tea spoon per 5 pound of meat and slightly less than 1/4 tea spoon per 1 pound of meat.

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