Also known as Prague Powder, curing salt is used for all types of meats, sausage, fish, and jerky curing. A critical component in the meat curing and sausage making process. Provides a distinct flavor and helps to prevent product discoloration. This salt is not to be used as table salt and is specifically for the meat and curing process.

**4 oz is good for 100 lbs of meat. See package for breakdown of smaller quantities/pounds of meat.

Contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.. Additionally, Prague Powder #1