RF Cure #1 – Prague Powder #1 (6.4%)

Recommended for meats that require short cures and will be cooked and eaten relatively quickly.

Use 2.5 g-3.0 g per Kg meat add minimum of 20.16 g salt. The addition of salt is required.

Ingredients: Salt, Sodium nitrite (6.4%), sodium bicarbonate, glycerine (manufacturing aid).

Store in a cool dry place and away from direct sunlight.

Shelf Life: 1 year, unopened.