Sausage Cure - Modern Cure


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  • Product Description

      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.

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