Top 8 Best Alternate Cures

ARNICA FOR PAIN This homeopathic medicine helps temporarily relieve muscle pain stiffness due to minor injuries, overexertion falls. Also great for pain, swelling, discoloration from bruises.. TOPICAL PAIN RELIEF Our non-greasy, water-based formula absorbs quickly is unscented paraben-free. This cooling gel is great for relief following an injury, intense workout, or general overexertion.. PLANT-BASED ACTIVE INGREDIENT The Arnica montana plant is a natural pain reliever. This popular homeopathic medicine temporarily relieves muscle pain stiffness without unwanted drowsiness.Fluoride-Free. HOMEOPATHIC MEDICINE uses highly diluted biological, botanical, or mineral substances to relieve symptoms. Our tablets, pellets, topical treatments work with your body without the risk of contraindications, or known drug interactions.. THE BOIRON PROMISE We believe theres more than one way to feel better. Since 1932, we have been committed to providing quality medicines. As a world leader in homeopathy, our passion is your health. Our promise is your satisfaction..

A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more products that do not require cooking, smoking, or refrigeration. The sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time. Contains salt, sodium nitrite 6.25 and sodium nitrate 1. Use 1 level teaspoon per 5 lbs. of ground meat. 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat.

Pink Salt 1 - Batch Tested and Verified Gluten Free. Perfect for wet-curingpreserving sausages, white fish, ham, salami's, all types of bacon and more. Enough to cure hundreds of pounds of meat - contains 6.25 Sodium Nitrite for Curing Meats. Generally used to wet-cure meat that requires cooking before consumption.

Victory Belt Publishing.

Insta Cure 1 is a simple, easy to use curing agent for meats that require cooking, brining wet curing, smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pts, pastrami, luncheon meats, meat loaves, poultry, fish and more.. Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low slow smokedcooked meats with a short curing window.. Contains 1 lb. of Insta Cure 1, enough to process approximately 480 lbs. of meat.. Formerly known as Prague Powder No. 1 The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as curing salt.. Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA..