Curing Salt – Cure #2
This is curing salt #2, which is used in dry cured and fermented meat products that are not meant to be cooked. Cures cannot be used interchangebally, so do not use #2 as you would a cooked product with #1.
Our new 2018 packaging is beautiful, and the jars come hermetically induction sealed under the cap to preserve the quality of the product.
Sodium Nitrate (6.40%), Sodium Nitrite (6.20%), and Salt (87.40%)
|Dimensions||5 × 2 × 2 in|