Meat Curing Salt

1. Curing Salt (Pink Salt or Prague Powder): This type of curing salt contains sodium nitrite, which is used for shorter curing periods and in recipes where the meat will be cooked relatively quickly, like bacon or sausages. It gives cured meats a rosy pink color and helps protect against botulism and other bacterial growth.
2. Curing Salt (Prague Powder): This type contains a combination of sodium nitrite and sodium nitrate. It’s used for longer curing periods, such as for products like dry-cured hams and other air-dried meats. The presence of sodium nitrate provides a slower release of nitrite over time, making it suitable for extended curing processes.

When using meat-curing salt, it’s crucial to follow the recommended guidelines and measurements, as excessive use can result in overly salty or even unsafe products. Curing salt is typically used in small quantities relative to the amount of meat being cured. It’s often mixed with other seasonings before being applied to the meat.

It’s important to note that curing salt is not intended for regular table use, as its higher nitrite or nitrate content can be harmful if ingested in large amounts. Always keep curing salts out of reach of children and pets.

When using meat-curing salt, it’s recommended to follow established recipes or guidelines to ensure food safety and proper results. If you’re new to meat curing, consider seeking out resources or instructional materials from reputable sources to learn proper techniques and safety precautions.