PINK NITRATE CURING SALT

Bearded Butchers Pink Curing Salt (Sodium Nitrite) can be used as a curing agent for all cured meats, including jerky cure. Sodium nitrite inhibits the growth of Clostridium botulinum, a bacterium that produces a deadly toxin that can cause botulism. It also helps to maintain the pink color of cured meats.  Used properly, you can make commercial quality cured meats at home that are safe and long lasting.

Each packet of Bearded Butchers Pink Curing Salt (Sodium Nitrite 6.25%) contains 1 oz and is recommended to be used for 25 lb of ground meat. 3 oz is approximately 5 tsp. (This product contains sodium nitrite with a concentration of less than 10%).