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Adds color and flavor to smoked or cooked sausage. Use sausage cure if the cooking or smoking temperature is less that 165 degrees F. It prevents botulism at low temperatures and a little goes a long way so use only the amount required. Best when used as a brine but can be used as a rub. Normal usage is a single level 1/4 teaspoon per pound of meat. 2 oz Bag for 50 lbs meat. Composed of salt and sodium nitrite (6.25%) as prescribed and approved by FDA. It is pink in color so as not to be confused with salt. Comparable to Prague #1. Keep out of reach of children!
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