Curing Salt, Prague Powder #1

Use this curing salt for meats that require brining, canning, cooking or smoking like bacon, beef, corned beef, fish, ham, jerky, luncheon meats, pates and venison. 

Use 1 tsp for 5 pounds of ground meat. 

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 (6.25%), propoleyne glycol and FD&C Red #3