Sausage Cure - Modern Cure
Use sausage cure if the cooking or smoking temperature is less that 165 degrees F. It prevents botulism at low temperatures.
Modern Cure (6.25%) is a concentrated, fast acting cure for use in meat applications. It is a versatile cure which is to be used in conjunction with your own blend of salt, sugar and flavorings.
CONTAINS: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as processing aids, Red 3.