This salt is made for curing high quality meats and only completely cooled meats should be used. This salt is used for meats that only need a short time to cure, such as sausage. The proportions to be used in the curing process is 1 teaspoon of curing salt per 5 lbs. of ground meat. This salt is made up of 6.25% sodium nitrite and 93.75% table salt.