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Pink Curing Salt #2

$6.00 -- One Pound Package

Purchase Pink Curing Salt #2

cure #2 Curing Salt #2. The is the basic cure used for dry curing hams and sausage. 5.67% sodium nitrite and 3.63% sodium nitrate. One pound is enough for 400 lb of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.

Purchase Pink Curing Salt #2

  • Item: 4100-0005

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