No 1 Curing Salt

A general purpose cure used to cure all preserved meats that require cooking or smoking. This would include poultry, fish, ham, jerky, bacon and corned beef to name a few. 

Contents: 6.25% Sodium Nitrite (NaNO₂) in a sodium Chloride (table salt, NaCl) base.

Dosage: Use at a rate of 2.50 grams per 1 kilogram of meat. Mix with cold water for an even distribution. 

Health Warning: Not to be used for cold smoked or air-cured meats. In order to ensure safe consumption, cured meat must be heated to a minimum temperature of 65^oC. Not following the recommended dosage and use guidelines may lead to adverse health effects.