Curing Salt

Curing Salt

Curing salt is a blend of salt and sodium nitrite used to preserve and color meats during short curing periods. It is mixed into ground meat or dissolved into a brine to distribute evenly before cooking, smoking, or canning. This cure helps maintain a pink color and supports safe curing when used in the correct proportion. It must always be measured carefully and used only in tested recipes.

Salt, sodium nitrite (6.25%), FD&C #3 red dye (.000079%)

  • Gluten-free
  • Dairy-free
  • Sugar-free
Size
$3.99

Flavor Profile

Salty, with no added herbs or spices. Not intended for direct seasoning or table use.

How To Use

Use 1 teaspoon per 5 pounds of meat in a dry cure or dissolved into a wet brine. Mix thoroughly for even distribution, and never taste or use as regular table salt.

FAQ

Is curing salt the same as pink Himalayan salt?
No. Curing salt contains 6.25% sodium nitrite and is used to safely cure meats. Pink Himalayan salt is a natural mineral salt and does not contain nitrite.

What is Prague Powder #1 used for?
Prague Powder #1 is used for curing meats that will be cooked, smoked, or canned. It helps preserve the meat and maintain a pink color during curing.

How much curing salt do I use per pound of meat?
Use 1 teaspoon of curing salt per 5 pounds of meat. Accurate measurement is important for safety.

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