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Curing Salt medium jar
Curing Salt
$4.25
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Our Curing Salt is designed for short-term curing of meats such as beef, poultry, fish, and pork prior to cooking, smoking, or grilling. It is commonly dissolved into brines or mixed directly into ground meat to ensure even distribution throughout the protein. This salt must be measured precisely and used only in recipes developed specifically for curing. Never consume curing salt directly, as improper use can be toxic.
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Ingredients

<p>Salt, sodium nitrite (6.25%), FD&C #3 red dye (.000079%)</p>
California Prop 65 Warning

Consuming this product can expose you to Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. Find more information at -

www.p65warnings.ca.gov/food
Flavor Profile

Not intended for tasting. Used strictly for preservation, color retention, and food safety in cured meats. Toxic, do not taste.
Uses

Use curing salt for meats and sausages that will be cooked, smoked, grilled, or canned. It can be applied in both dry cures and wet brines, depending on the recipe. For even distribution, dissolve the curing salt into liquids or mix thoroughly with ground meat before processing. Use 1 teaspoon of curing salt per 5 pounds of meat, following a tested curing formula. Always measure precisely and never substitute curing salt for regular salt.
Black Pepper-Free
Capsicum-Free
Garlic-Free
Gluten-Free
MSG-Free
Nut-Free
Onion-Free
Sesame-Free
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

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