Compares to other pink "basic" cures.For use with jerky, summer sausage, snacksticks, and other smoked products.Use 4 oz. per 100 lbs. of meat.Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.