Pink curing salt is a specialized blend of salt and sodium nitrite used for curing meats safely and effectively. Its distinct pink color helps distinguish it from regular table salt, preventing accidental misuse. This curing salt is essential for preserving meats like bacon, ham, pastrami, sausages, and charcuterie, helping to prevent bacterial growth while maintaining flavor, texture, and that classic cured color.
Use it in small, precise amounts according to trusted curing recipes — just a little goes a long way.
Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol with FD&C Red# 3, Sodium Carbonate.
Nutritional information coming soon