Complete directions on every bag. Use 10 gallons water with every twin-pak.

Seasoning Ingredients: Sodium Phosphates (54.28%), Sugar, Sodium Erythorbate (8.46%), Hydrolyzed Corn Protein, Monosodium Glutamate (4.23%), Spice Extractives not more than 2% Polysorbate 80 added as a processing aid

Cure Ingredients : Salt, Cane and Maple Sugars, Dextrose, Sodium Nitrite (.075%) not more than 2 % Propylene Glycol added to prevent caking

Product: 15 lbs. 11 oz. Bag

SKU: HC3512

A complete mildly seasoned cure. Primarily used for pickling beef brisket. Can be used as a cover pickle or for pumping.

• Use 5 gallons of water for every 5 lb. bag

• Instructions on every bag

Seasoning Ingredients: Sodium Erythorbate (2%), Extractives of Garlic, Spice Extractives with not more than 2% Tetrasodium Pyrophosphate added to prevent caking

Cure Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as processing aids, Red 3

A 10 - 14 day cure for pickling corned beef.

Processed from : Salt, Sodium Nitrite (6.25%) with not more than 2% Propylene Glycol added to prevent caking

Processed from : Salt, Cane and Maple Sugars, Dextrose, Sodium Nitrite (0.75%) with not more than 2% Propylene Glycol added to prevent caking

Product: 50 lb. Box

SKU: MSC50

Can be used for smoked sausage cures, all dry cures and sweet pickle cures.

Processed from: Salt, Sodium Nitrate (6.25%), Certified Food Color F.D. & C. Red #40 (0.00099%)

Used in liquid atomizers for a natural smoke flavor. Imparts excellent color.

Product: 1 Gallon Jug

SKU: H101

Increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retains a pink coloring when processing meat such as hot dogs and beef sticks.

Product: 5 lb. Box

SKU: SE5

Ideal for dry curing, brine curing and making a pumping pickle. A popular curing ingredient for homemade summer sausage, salami, and beef sticks. Full directions on every package.