Curing Salt for Jerky & Sausage 1 lb, curing salt for meat
This new 1-pound curing salt is intended for making jerky and sausage. The listing title notes it can be used to cure up to 400 lbs of meat; check the listing for details and usage instructions. Ideal for home meat processing, it helps support consistent curing when used as directed. Free shipping is included, and the item ships in new condition. Check the listing for details on ingredients, storage, and any safety guidelines for proper handling and measuring.
| Item ID | 174875044084 |
| Location | Ypsilanti, Michigan US |
| Shipping | Free shipping (check listing for details) |
| Seller |
mgbargardi
100.0% positive · 9445 feedback
|
| Listing | FixedPrice · Active |
| Restocking Fee | No |
| Return shipping will be paid by | Buyer |
| All returns accepted | Returns Accepted |
| Item must be returned within | 14 Days |
| Refund will be given as | Money back or replacement (buyer's choice) |
| Brand | Spicy Mike's |
| Food Aisle | Pantry |
| Form | Jerky |
| Product Type | Curing Salt |
| Product | Deli & Preserved Meat & Poultry |
This new 1-pound curing salt is intended for making jerky and sausage. The listing title notes it can be used to cure up to 400 lbs of meat; check the listing for details and usage instructions. Ideal for home meat processing, it helps support consistent curing when used as directed. Free shipping is included, and the item ships in new condition. Check the listing for details on ingredients, storage, and any safety guidelines for proper handling and measuring.
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Normal 0 MicrosoftInternetExplorer4 Mike's Curing Salt 1 pound Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink
color is not what gives the meat a reddish hue - that is done by the curing process. Using Mike's CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
