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Cures 400 LBS of meat.  Usage:  Curing salt is regulated by the USDA at the rate of 4oz per 100 lbs of meat, which breaks down to 1oz (5 tsp) per 25 lbs of meat. 1 tsp per  5 lbs of meat & slightly less than 1/4 tsp per 1lb of meat.   The proper use of this cure mixture is the responsibility of the user. cure salt is not necessary or required in the formulation of fresh sausage.

Ingredients: Salt(6.22%), sodium nitrite, dextrose, FD&C red #3, less than 1% glycerine to prevent caking.

Eldon's Cure Salt #1 (16 oz)

SKU: Ekc-950
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