Meat Cure Salt #1 (6.25%) -250g Jerky Ham & bacon, Insta-cure, pink salt, Curing
Condition: Brand New
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"For dry curing add about 2.5 gr per kilo. This cure salt will work with any recipe that calls for #1 cure, pink salt, insta-cure or Prague powder 6.25%, it will not work. with Morton salt recipes that calls for a lot more cure because its a lot weaker."
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