Comparable to the discontinued Morton's Smoked Sugar Cure. Formulated for dry or sweet pickle curing of meat, poultry, wild game and fish.
 
 
 
Suggested Usage:
5lbs of cure per 100lbs of meat.
 
INGREDIENTS: SALT, SUGAR, DEXTROSE, SODIUM BICARBONATE, 1.0% SODIUM NITRITE, SODIUM ERYTHORBATE, PROPYLENE GLYCOL, SMOKE FLAVOR.