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USAGE- Meat: 0.87% to 1.7% in raw finished product(100 ppm to 200 ppm Sodium nitrite)USAGE-Bacon: Use 0.87% to 1.02% in raw finished product. Or approx 12g/100kg(100 ppm to 120 ppm sodium nitrite)INGREDIENTS: sea salt, cultured celery extract.KEEP IN COOL DRY PLACEAS PER HERITAGE MEATS: 70 GRAMS FOR 25 LB. MEAT BLOCKFrom Malabar Super Spice Co (google information)For cured meat products, the maximum input for sodiumnitrite is 20 g per 100 kg of meat (200 ppm) (12 g per 100 kgfor bacon), and the minimum level is 10 g per 100 kg of meat (100ppm). Through the curing process, nitrites are effectively reducedto nitric oxide with the addition of curing accelerators, citric acid,ascorbic acid and sodium erythorbate. These functional additives resultin significantly less residual nitrite in cured meat