Curing Salt, Prague Powder #2

Use this curing salt for meats that require long cures (weeks, months, years) like country-style hams, prosciutto, salami, pepperoni, and other dry sausages. 

Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat. When using a cure in a brine solution, follow a recipe.

Curing Salt is dyed pink because it is toxic to humans and the vibrant pink dye helps to distinguish it from regular table salt, so it is not accidentally ingested.

Ingredients: Salt, Sodium Nitrate (5.67%), Sodium Nitrate (3.63%), FD&C Red #3