REO Quick Cure is a premium curing salt formulated to deliver safe, consistent curing performance for a wide variety of processed meat products. Manufactured to precise specifications, REO Quick Cure promotes proper color development, flavor stability, and preservation while helping produce the traditional appearance and taste expected in cured meats.
Ideal for smoked sausage, snack sticks, summer sausage, jerky, cured whole-muscle products, and other cured meat applications, REO Quick Cure provides dependable performance trusted by commercial processors, butcher shops, deer processors, and home sausage makers alike. Its fine granulation ensures even distribution throughout meat mixtures for consistent curing results.
Like all REO processing ingredients, our Quick Cure is manufactured using carefully selected ingredients and stringent quality standards to ensure consistency, food safety, and dependable performance. We believe exceptional finished products begin with exceptional raw materials.
Usage:
· Use 2 oz. of REO Quick Cure per 50 lbs. of meat.
· Mix thoroughly to ensure even distribution throughout the meat mixture.
· Always follow approved processing procedures and safe meat handling practices.
Caution: For processing use only. Do not combine with other ingredients until ready to use. Must be used in conformance with all applicable FDA and USDA regulations. Carefully follow all directions. Proper use is the responsibility of the user. A representative sample has been analyzed, and the sodium nitrite content conforms to labeled limitations. Keep out of reach of children.
Ingredients: Salt, 6.25% Sodium Nitrite, Less Than 1% Propylene Glycol (Added to Prevent Caking), and FD&C Red #3.