Papa Greco’s Meat Cure

Description

This is comparable to Prague Powder #1 and only used for sausages and meat that will be cooked. It is not for sausages and meat that will be cured and eaten raw.

To safely make summer sausage, snack sticks, or corned beef/venison you must use 11.34 grams (approximately 2 teaspoons) of meat cure per 10 lbs of meat.

You do not need cure to make either fresh sausage, to use the mix to seasoning ground meat for hamburger patties, or as a rub.

This package contains 8 ounces of cure and will cure 200 pounds of meat.

The cure is packaged by an FDA inspected and approved spice company in foil lined packages to stay fresh longer.