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Use for curing meats, DQ Curing Salt is a combination of salt and sodium nitrate. This pink salt is rubbed in small amounts to cure hams, beefs, bacon, sausages, and other meats, to prevent the growth of bacteria. The meat will be ready to cook or smoke instantly.
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Great product the corn beef turn out perfect. On flavor and color.Published 29 days ago by Javier Jimenez
I started curing meats and the recipes call for curing salts. So far I've had great luck in making pastrami, sausages and turkey bacon.Published 3 months ago by Arthur D. Citron
Fine curing salt. More than enough for awhile, come in a zip lock bag which is perfect.