Legg’s Sodium Nitrite Cure 6.25% – 1 oz.

$1.49

This tinted curing salt can be used in any recipe that calls for pink curing salt, Insta Cure #1, or Prague Powder. Use this cure to make jerky, snack sticks, summer sausage, ring bologna, bologna, ham, salami, and bacon.

The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.

Learn more about curing meats in our Meat Processing Cheat Sheet.

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Description

This tinted curing salt can be used in any recipe that calls for pink curing salt, Insta Cure #1, or Prague Powder. Use this cure to make jerky, snack sticks, summer sausage, ring bologna, bologna, ham, salami, and bacon.

The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.

Learn more about curing meats in our Meat Processing Cheat Sheet.

Additional information

Weight .0625 lbs

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