New sausage makers - you don't need this for making fresh sausages like brats or breakfast sausage. Please reserve it's usage for curing meats with smoke or making jerky, where your meat is being slowly brought up to temperature over a period of hours. It's used to help stop the growth of bacteria in the meat you are slow processing. Like I said in the video clip, if you need curing salt you will know it and know how to use it. If you are one of those folks that don't have a clue, leave it alone, it can make you real sick. That's one reason we're steered away from processed meats, the nitrites and sodium.

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