Pink Curing Salt TCM1 (Sel Rose)

This pink curing salt (also known as sel rose) can be used for all types of sausage curing. For all dry cures, use 12 oz. of salt to 100 lbs. of meat with the desired amount of sugar or salt. For smoked sausage cures, use 4 oz. salt to 100 lbs. of meat with the desired amout of sugar or salt. For fast curing. Net weight: 40 oz.