DIRECTIONS
GENERALLY USED TO CURE PORK. USE 1.50 LBS OF CURE TO 100 LBS MEAT OR 1.5 LBS PER GALLON OF WATER AT 10% PUMP FOR HAMS OR 1.20 LBS PER GALLON OF WATER FOR 10% PUMP ON BACON.
INGREDIENTS
SALT, BROWN SUGAR, CANE SUGAR, 1% SODIUM NITRITE AND LESS THAN 1% PROPYLENE GLYCOL.