FS Cure – Multiple Sizes Available

A standard curing blend for beef jerky, smoked sausage, and brining ham or bacon. This cure ensures proper preservation, color retention, and food safety in cured meats. Also known as Cure #1, Pink Salt or Prague Powder, it is NOT for dry curing.

Directions:

Use 40g for 11.36kg (25 lbs) of meat
Use 16g for 4.54kg (10 lbs) of meat
Use 170g (6 oz) for 45.36kg (100 lbs) of meat

For brining, follow instructions on bag, or follow a pre-made recipe calling for Cure #1/Pink Salt/Prague Powder.

General Usage: Dissolve the cure evenly into your seasoning mix or brine before applying to meat. When curing jerky or making smoked sausage, ensure even distribution. For ham or bacon, fully submerge in a properly prepared curing brine. Always follow proper curing and food safety guidelines.

Ingredients: Salt, Sodium Nitrite, Sodium Bicarbonate, Silicon Dioxide (Mfg. Aid).

Contains: 5% Sodium Nitrite.

Allergen Information: This product is made in a facility that may process milk, mustard, eggs, soy, sulphites, and wheat.

Ham & Bacon Cure