Due To An Extremely High Volume Of Delays At Certain USPS Distribution FacilitiesWE RECOMEND THATYOU NOT SELECT US MAIL AS YOUR SHIPPING OPTIONOR DO SO AT YOUR OWN RISK
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Pink Salt Cure #2 Nitrite/ Nitrate
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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.
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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 . . .
9/25/2009 – What is the cost for shipping?
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| Option | Item | Price |
| Pack Quantity: 1 Pound Bag | 410000125 | $6.00 |
| Pack Quantity: 5 Pound Bag | 410000112 | $14.29 |
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