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, turkey or corned beef.

Typical Uses: Use 1oz per 25lb of product or 1 level tsp per 5lb product.