Texture Star Pink Curing Salt - 120g


It's pink to make sure it is not used as regular salt and blends better with meat.

Pink Curing Salt is used as a preservative when making charcuterie meats to slow bacterial and fungal growth, and to preserve a good natural pink colour. It is sold under several names including Prague powder #1. Pink Curing Salt is excellent for use when making sausages, brining meats such as ham or turkey, or when smoking meats such as bacon or pastrami.

A blend of salt and 6.25% sodium nitrite.

Use 4 oz. to 100 lb. of meat to impart 156 ppm sodium nitrite.

Can not be used as a substitute for table salt or sea salt.