SMOKEHOUSE
Smokehouse Salt Cure, 2-Oz Bag | SMOKEHOUSE | CoastalCountry
Smokehouse Salt Cure, 2-Oz Bag
{{title}}
{{resource('Product.Label.Sku')}}: {{sku}}
- Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat.
- Carefully follow the Smokehouse recipe found in the sausage kits and recipe books.
- Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.