Tinted curing salt can be used with your own spice blend for curing bologna, beef sticks, and other similar processed meats. Use 1 oz. per 25 lbs. of meat, or 1 level tsp. for 3 lbs. of meat. Tinted curing salt can also be used as a curing pickle: Use 2 oz. cure salt, 10 oz. salt, 4 oz. sugar, per gallon of cold water for a 20% pump, followed by 7 day soak in same solution at 36-40 degrees F. Ingredients: Salt, Sodium Nitrite 6.25%, FD&C #3 .003% added as a visual safety tint, may contain up to .1% Silicon Dioxide to prevent caking. Made in the USA.