RF Cure #2 – Prague Powder #2

For dry and semi-dry sausage production.

Use 22g per 10 kg meat (1.0 g per lbs.), add minimum 232 g salt per 10 kg meat (10.52 g per 1 lbs.).

Ingredients: Salt, Sodium nitrate (5.0%), Sodium nitrite (4.0%), Sodium bicarbonate, (Glycerol, Tricalcium phosphate (manufacturing aids)).

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

Shelf Life: 1 year, unopened.