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