O-Ring For Long Meat Pump/ Injector 4 Ounce

Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.  Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.  Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.

Mopping is a great way to apply sauce, glaze, butter, or other basting liquids for a light or thick coating. 3-3/4 inch bristles, 9 inch long wood handle.