Pink Curing Salt #1 also known as Prague Powder is used in the preserving and curing of : Semi-dry and cooked meats, sausage, fish, jerky, bacon, ham, pastrami, hard salami and corned beef.
This is one of the most popular curing salts and is specifically for the meat and curing process. It contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.
Use 1oz of cure for 25lbs of meat.
This product is not to be used in place of table salt
Salt, Sodium Nitrite, Proplyn glicode, fdnc red #3