Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning or smoking. To distribute the cure evenly in your sausage, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for any of the Morton brand-name cures. Never taste or eat curing salt on its own!
Use according to this chart: too much curing salt can be toxic.
|Qty. of Meat/Fat||Qty. of Cure|
|1lb||1/4 tsp. or .05oz|
|5lb||1 tsp. or .2oz|
|10lb||2 tsp. or .4oz|
|25lb||1 Tbsp. + 1 tsp. or 1oz|
|50lb||3 Tbsp. + 1 tsp. or 2oz|
|100lb||6 Tbsp. + 2 tsp. or 4oz|