Curing Salt #2. The is the basic cure used for dry curing hams and sausage. 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. Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.
5/21/2014 – What is the difference between the quick cure and the pink curing salt? I'm trying to make bacon and summer sausage, which . . .
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