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INGREDEIENTS: SALT
heat wire etc
Used in semi-dry cured products like Venison Summer sausage
BATTORY OR AC OPERATIONS
Insta Cure #1, 1LB BAG Meat Storage INGREDEIENTS: SALTInsta Cure No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pts and other products too numerous to mention. Formerly known as Prague Powder No. 1, the Sausage Makers USDA approved cure formula is a simple 1lb. sodium nitrite cure containing salt, 6. 25% sodium nitrite and an anti caking agent. Curing meat prevents botulism poisoning
