Salt, Sodium Nitrite (6.25%), Red (0.0018%), and less than 1% Glycerine added to prevent caking.
Usage:
4oz of cure mix per 100 pounds of sausage material. For pumping pickle, use 4oz of cure mix, 1 ½ pounds of salt, and 4oz of sugar per 10 pounds of brine.
Speed Cure With Nitrite With Color(50) from Newly Weds FoodsSpeed Cure With Nitrite With Color(50)Newly Weds Foods
Features:
50 lb bulk
Must be used in conformance with FDA & USDA...
Sweeter Than Sweet Cure W/N 50# from Newly Weds FoodsWitts Sweeter Than Sweet Cure With Nitrite SeriesNewly Weds Foods
Features:
xxxxx lb package seasons x lb of meat
xxxx # of Packages...