This curing salt is required for safe processing of heat treated meats.
This cure is equivalent to Prague powder or Insta cure #1 2%
Cure #1  2 % contains  Sodium Nitrite, and regular salt. It is dyed pink to help insure proper mixing of salt into meat product
A cure that has this level of Nitrites is ONLY suitable for Jerky and Kransky style sausage  production using the correct recipe etc