$31.23
Stuffers Complete Surecure 5kg
Pumping Side Bacon 10 %: Use 155 g Complete SureCure / Liter water.
Pumping Whole Muscle 15 %: Use 266 g of Complete SureCure / Liter water.
Cover Pickle for soaking: 30g of Stuffers Complete SureCure + 70g of salt / Liter of water.
Sausage and Dry Rub Curing : Use 22 to maximal 30 g of SureCure per kilo of meat
Use MondoStart starter cultures for all dry cured products.
Ingredients: Salt, Sodium Nitrite (.85%), Sodium Bicarbonate(mfg. Aid), Propylene Glycol(mfg Aid)