Used either as a dry rub or used as a brine solution to cure meat, turkey, poultry or fish.
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.
Ingredients: Salt, cane sugar, sodium nitrite (.85%), maple sugar, sodium carbonate (.05%) and 1% propylene glycol.