Sodium Nitrite is used to inhibit the growth of botulism and other undesirable microorganisms. Cure could also be a color fixative giving cooked meat a reddish color. For Curing Meat: One Packet per 15 Pounds of Meat – For Brine Pickle: One Packet per 1 Gallon of Water – Will Cure 4 to 12 lbs of Fish or Fowl Since 1976 Hi-Country has been producing premium grade meat snacks under USDA inspection and the continued lieadership of Hi-Country’s founder and president, Jim Johnson. At last, Jim has determined to start out sharing a few of his best possible kept meat processing secrets and recipes with the general public. — Jim’s long time love for the outdoors and his extensive knowledge of the meat industry has made it a natural choice for Hi-Country to develop into deeply involved with the creation of a consumable products line that the house meat processor can use to successfully make fine quality wild game, bird, and fish value added products. — Hi-Country has graphically and functionally designed these products to project the spirit of more fully utiliizing the wide game harvested each and every season by hunters and fishermen.