Curing Salt (16 oz.)
Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process.
Using Mike's CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat.
After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat.
Total package shipping weight is indicated above.
Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.