Smokehouse Salt Cure
by Smokehouse Products
Smokehouse Salt Cure- Helps retain and preserve natural meat color while assisting in the curing of Sausage meats
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Smokehouse Salt Cure- Helps retain and preserve natural meat color while assisting in the curing of Sausage meats.
Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat. Carefully follow the Smokehouse recipe found in the sausage kits and recipe books.
Net weight 2 ounces Net weight 2 ounces
Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.
|Primary Use||All Meat & Vegetables|
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