Best Turkey Pastrami

Pink Curing Salt - Prague Powder #1 - Insta Cure - 10 oz 283.4 grams - Stand-Up Pouch - Kosher

PLEASE NOTE*** If your package ingredients list NITRATE, that is a typo. It should have read NITRITE..
contains 6.25% sodium nitrite and 93.75% sodium chloride (table salt).
Used as part of the process when curing meats, such as ham, salami, sausage, jerky, fish, pastrami, corned-beef, and all kinds of bacon..
is generally used to wet-cure , or pickling any type of meat..
Usage:1oz per 25lbs of meat or 1 level teaspoon per every 5 lbs of meat..

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Contains 5 lbs. of Insta Cure #1, enough to process approximately 480 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Contains 4 oz. of Insta Cure #1, enough to process approximately 120 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Contains 1 lb. of Insta Cure #1, enough to process approximately 480 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Packet Contains 8 oz. of Insta Cure #1, enough to process approximately 240 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

Prague Powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef..
Contains 2.5 lbs of Prague Powder No.1 Pink Curing Salt, also referred to as Tinted Cure or Pink Curing Salt. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat..
Hoosier Hill Farm is located in America’s heartland of northeast Indiana. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!.
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality..
To cure correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance..

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This funny turkey merchandise will keep you laughing all the way through your special dinner casual holiday party or Christmas gathering with a fun turkey joke that says Help! Have fun with turkey designs like turkey rack and butterball turkey fryer xl!.
Get one of these low pricing family novelty Turkey Merchandise designs now! Choose one of our Turkey Merchandise designs like turkey gravies mixed, nomads turkey vest, alps turkey vest, and turkey gravies mixed! This turkey designs will make them move!.
Lightweight, Classic fit, Double-needle sleeve and bottom hem.