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PINK CURING SALT #2 NITRITE/ NITRATE 5 LBS- FOR DRY CURING MEATS AND SAUSAGES

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Curing Salt #2. The is the basic cure used for dry curing hams and sausage. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt ...
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Item location:Indiana
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