Cure# 1 (6.25%)

Regular price $25.00

Curing salts and nitrites are required for safe processing of semi dried meats such as jerky, bacon and sausages that are heat treated in a smoker or oven. 

Do not use nitrites if you are going to be cold drying or cold smoking your meats. Nitrates must be taken to an internal temperate of 60 degrees Celsius or above.
Sodium Nitrite (6.25%)
Preservative (250)
Canola Oil
Beetroot Powder
20 grams per litre of water
Dry cure: 2g per kg of meat

Cure #2 includes nitrates for cold smoking and drying.

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