This is a necessary ingredient when curing meats and fish. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.
This is NOT table salt!
To Use:
1 tsp per every 5 lbs of meat
3 oz per every 1 gallon of water, when used as a brine
Ingredients:
Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate and Propylene Glycol are added as a flowing agent.
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