Butcher BBQ Digital Thermometer Dual Probe

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. 

Fifteen inches of reach. A thick head of silicone bristles with nubs that grab and hold sauce — not just push it around. One pass covers what takes three passes with a standard brush. That means you spend less time with the lid open and more time building the glaze your ribs actually deserve.

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.