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High level of cooked grape must (55%)
Heat Level Groups (by SHU): Hot (Chilies that range from 30
No refrigeration required
mixed green super hot pepper mash (mixed green super hot peppers
Quick Cure CURING SALT #1 Organic High level of cooked grapeAlso known as (Pink) Curing Salt #1 InstaCURE Prague Powder #1 Quick Cure Curing salt #1 is table salt(93. 75%) with added sodium nitrite (6. 25%) to inhibit the growth of bacteria in preserved meats, while keeping color and flavor intact. It is recommended for meats that require short cures & will be cooked & eaten relatively quickly or for product that will be refrigerated after cure. Use for wet cured meat, jerky, pastrami, sausage, white fish,
US$ 875.00
US$ 5725.00
US$ 1400.00
