- Comparable to the discontinued Morton's Smoked Sugar Cure.
- Primarily used for dry-curing hams or bacon
- Formulated for dry or sweet pickle curing of meat, poultry, wild game and fish.
- Complete ready-to-use meat cure for home use
- 5lbs of cure per 100lbs of meat.
- If using as a brine - 1lb of cure per 1 gallon of water.