Maple sugar cure is perfect for a light maple sugar flavor and aroma, used either as a dry rub or used as a brine solution to cure meat, game, turkey, poultry, salmon or other fish. Also used for cover pickles that do not require over 7 days to cure.
Sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product.
Recommended to use 1.75lb per gallon of water for a 10% pump. For dry rub, use 1/2 pound per 25 pounds of meat., for cover pickling, use 2 pounds of cure per gallon.
Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.079%), <2% Propylene Glycol (to prevent caking).
