How to use our curing salt…

For curing meat: 1/8 tsp. (1.2g) per pound of meat OR one packet (18g) per 15 pounds of meat *

For brine pickle: one packet (18g) per 1 gallon of water will cure 4 to 12 lbs. of fish or fowl *

* To be used in conjunction with users recipe that likely includes salt, sugar, and spices.