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- Pink salt containing 6.25% Sodium Nitrite for curing meats
- Also known as Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1
- Enough to cure hundreds of pounds of meat. It is recommended you use 1 oz. of cure for 25 pounds of meat or 1 level teaspoon of cure for 5 pounds of meat or fish.
- Perfect for curing/preserving sausages, fish, salami's, all types of bacon, jerky, and more!
- High Quality, Great Value - pay less per pound vs competitors