Backwoods Meat Cure can be used in making sausage, pepperoni, jerky, bacon, ham, and brines. Our meat cure is a combination of about 94% salt and 6% sodium nitrite, which give meat the pink “cured” color that we’re all familiar with in sausage and snack sticks. Often referred to as Prague Powder #1 or Insta Cure #1, our meat cure aids in the preservation of meat and helps:Reduce the risk of botulism in meatSlightly aid the preservation of meatEnhance the flavor of the finished productGive the finished product a pink “cured” color. (If cure is not used, your sausage will be a grey color)Does not contain gluten or MSG