Cures

Quick Cure. The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite. One pound is enough for 400 lb of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Pink Salt #1, Instacure, Prague Powder #1, Sure Cure, Modern Cure, Speed Cure. Sold in increments of 1lb, 5lb, or 20lb. Click Here To Purchase 50lb Bulk

Quick Cure #1 curing salt. One ounce pre-measured for 25 pounds of product. 6.25% sodium nitrite. One ounce is enough for 25 pounds of smoked sausage or jerky. Also known as Prague Powder #1, Sure Cure, Insta-Cure, Speed Cure, Modern Cure, Pink Salt #1.

Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. 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 #2. For use in dry curing only.  Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.  Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.

Maple sugar cure for hams, bacons, poultry, and fish. UsageHAM: Use 2.75 pounds of cure with one gallon of water. Pump 10%BACON: Use 1.5 pounds of cure with one gallon of water. Pump 10% Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.079%), <2% Propylene Glycol added to prevent caking. Click Here To Purchase 50lb bulk

Golden brown sugar cure is used to brine cure ham, bacon, poultry, and fish. Ingredients: Salt, brown sugar, dextrose, sodium nitrite 0.79%, 1% propylene glycol. Manufacturer recommends 2lb per gallon of water for a 10% pump. 

Encapsulated citric acid is used to give summer sausage, salami, pepperoni, and other sausages the traditional tangy flavor produced by fermentation when fermentation is not an option. Use 3 ounces encapsulated citric acid per 25 pounds of sausage.