Curing Salts & Pink Salt Additives

one 4 oz. packet will treat 100 lbs. of meat

Follow directions to the letter. DO NOT use more than a scant 1/4 teaspoon per pound of meat. This cure will not kill salmonella or E-coli bacteria. Keep out of reach of children!

A mixture of salt and sodium nitrite (0.25%) used to control botulism and add color and flavor to smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. The use of this cure in meat and fish is strictly regulated by the FDA.

This You-Make-Kit™ Brand kit will teach you to prepare four classic styles of cured pork which are universally recognized by their distinctive, mouth watering aroma when they are cooked. You will learn to make Maple Smoked Country Style Slab Bacon, Canadian Style Bacon, traditional Pea meal Bacon and Italian Pancetta. The Kit Includes: recipe booklet, Mortons tender quick, dried juniper berries, whole bay leaf, coarse black pepper, butchers twine, maple wood chips and plastic curing bags.

A member of the parsley family, caraway seeds are quite aromatic and are most commonly used in European cooking (Germany, Austria and Hungary).

Make your own lean and delicious corned beef and pastrami with our You-Make-Kit Brand Corned Beef and Pastrami making kit. This kit and fresh beef brisket from the supermarket are all you need. We tried many recipes and methods of making corned beef and found that the traditional brine method produces the best corned beef and pastrami. You will be enjoying the best corned beef and pastrami sandwiches you have ever eaten in as little time as one week. The kit includes all the curing salts, spices, tools and instructions to prepare up to 10 lbs. of brisket.

These are the greenish brown seeds from the fennel plant. They are aromatic and smell similar to anise. Fennel seeds are frequently used in both sweet and savory foods and are common in Italian and European cuisines. Fennel is also used in liqueurs. We recommend using them with vegetables, fish, pork, pickling, and especially sausages.

Garlic is native to central Asia. Its use began to spread across the world more than 5000 years ago. Garlic granules can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking. Unlike garlic powder that is very fine, garlic granules are coarser, flow evenly and are easier to measure. One quarter (1/4) teaspoon of granules equals one garlic clove.

2 lb. net wgt.

A fast cure product developed as a cure for meat, poultry, game and fish. It is a combination of quality curing ingredients. It contains salt, sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor. Propylene glycol keeps the mixture uniform. Tender Quick is NOT a meat tenderizer.

For those who like their sausage a little bit hotter, this one fits the bill. it is excellent on pizza and contains no MSG.

A mixture of allspice, dill seed, ginger root, chilies, bay leaf and spices used for flavoring in the pickling and brining process. Commonly used in making pickles and corned beef.

Heres a snack stick you cant do without. Once you start eating this one, it's hard to stop. Ideal when you are fishing, hunting, camping, or anytime you need a snack on the go. No MSG!

A tasty sausage with just the right amount of spices. It goes great on crackers with cheese or on sandwiches. Package contains enough spices and cure to season 5 pounds of meat. Casings are not required but we recommend our lunch meat casings. Directions are included.

Paprika is a spice which comes from a mild red pepper in the family Capsicum annum and is indigenous to the Western Hemisphere.