Meat Cure Salt #1 for Jerky, Ham and bacon 450g
This product contains 6.25% total nitrites
This product is for meat that requires cooking or smoking Jerky, smoked sausages, Smoked Ham
If you need to Cure meat without cooking or smoking please purchase Cure salt #2 These salts are NOT interchangeable.
One 250 gr pack is enough curing salt to Dry cure 100kg of meat or wet cure 125kg of meat + water
For dry curing add about 2.5 gr per kilo 
For wet curing add 1.93 gr per kilo of meat and water
Great for making your own;
•Jerky
•Hams
•Sausages
•Bilton

You must add a curing salt to any meat that you want to smoke at lower temperatures if not you risk Botulism poisoning
***please note the colour of these salt can differ greatly from suppliers - Yellow, light pink to orange is normal***