Curing Salt #2. The is the basic cure used for dry
curing hams and sausage. 5.67% sodium nitrite and 3.63%
sodium nitrate. One pound is enough for 400 lb of meat. Use 1 oz
per 25 lb of product or 1 level teaspoon per 5 lb product. Also
known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in
dry curing only. 20 pound bulk.
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