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Savory Spice Curing Salt - Prague Powder #1 Curing Salt for Meat | Standard 6.25% Sodium Nitrite Cure - Wet or Dry Brine for Sausage, Corned Beef, Ham & More (1 Cup Bag - Net: 10.7 oz)

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Savory Spice Curing Salt - Prague Powder #1 Curing Salt for Meat | Standard 6.25% Sodium Nitrite Cure - Wet or Dry Brine for Sausage, Corned Beef, Ham & More (1 Cup Bag - Net: 10.7 oz)
  • Ingredients: Salt, sodium nitrite, glycerin and FD&C #3 used to color cure accordance with MDI Bulliten 656 of 1974..
  • Cure meat and sausages that will be cooked, smoked, or canned. Can use for dry or wet brine. Use 1 t of curing salt per 5 lbs of meat. Visit website for more information..
  • Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own..
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