The Sausage Maker - EcoCure #2, 8 oz.

The Sausage Maker - EcoCure #2, 8 oz.

All natural curing agent, and alternative to traditional pink salts/prague powder. Simply substitute EcoCure #2 for curing salt #2 in your favorite recipe For use with meat recipes with a long curing window EcoCure #2 is formulated specifically to be an all-natural alternative to traditional meat cures. EcoCure #2 is designed to be used with dry cured meat recipes, such as salami, pepperoni, capicola, lonzino, bresaola and more EcoCure #2 allows these long curing projects to become shelf-stable and safe from harmful bacteria during the slow drying process. Using EcoCure #2 will also make the meat color vibrantly pinkish, without any unwanted residual flavors. For use with all salami and dry cured whole muscle projects Usage: 1% of Product Weight (1.6 oz EcoCure #2 per 10 lbs. Meat) added directly to ground meat or into a salt brine solution. Storage: Store in a cool, dry, and well-ventilated area, away for light and humidity. Ingredients: Salt, Natural Fruit Extracts, Natural Spice Extract, Natural Vegetable Extract