3.8g for 1kg meat or 0.06oz for 1lb of meat.
CURE, CURING SALT F.S. (500g/PKG)
Cure used in the manufacturing of smoked products to prevent food poisoning. Changes the color of the meat and aids in flavor. Cure helps prevent rancidity in the storage of meats and protects from botulism. This formulation is 5% Sodium Nitrite and salt. Always follow manufacturer’s recommendations.