Salt, Curing
Most commonly referred to in the industry as Prague Powder #1 or pink salt, curing salt is a standard 6.25% cure for meats, fish, poultry, game and many other products. When smoking, caning, making sausage or bacon or preparing terrines, low cooking temperatures and long cooking times are used.

1/2 oz.	$.55
1 oz.	$.85
2 oz.	$1.40
4 oz.	$2.25
8 oz.	$3.65
1 lb.	$6.30
Small Plastic Bottle (Nt 4.75oz)	$3.30
Large Plastic Bottle (Nt 10.5oz)	$5.98
Small Glass Bottle (Nt 5oz)	$3.75

Cured meat does not get it's reddish color from the pink salt. This is a result of the curing process itself.

Curing salt contains salt, sodium nitrate, glycerin and FD&C #3 used to color cure accordance with MDI Bulletin 656 of 1974. Never taste straight or eat on its own!

At these lower temperatures food is said to be in or near the “danger zone” where bacteria are most able to growing. Curing salt prevents this from happening and creates a safe product to be enjoyed. Curing salt is also a common ingredient in the preparation of corned beef and is what gives the meat its pinkish hue.