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Curing Salt

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Curing Salt is often referred to in the food industry as Prague Powder #1, or pink salt. It's a great salt for curing beef, fish, chicken, ham, and other gamey meats. Use curing salt on meats requiring a short curing period before cooking, grilling, or smoking. To distribute the salt cure evenly in your meats, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for salt, or for any of the Morton brand-name cures.

More Information

Never taste or eat curing salt on its own! Be sure and use a tested, trusted recipe for curing because too much curing salt can be toxic. Some recipes may vary, but here are the industry standard usage guidelines:

Qty. of Meat/Fat Qty. of Cure
1 lb. 1/4 tsp. or .05 oz.
5 lb. 1 tsp. or .20 oz.
10 lb. 2 tsp. or .40 oz.
25 lb. 1 Tbsp. + 1 tsp. or 1 oz.
50 lb. 3 Tbsp. + 1 tsp. or 2 oz.
100 lb. 6 Tbsp. + 2 tsp. or 4 oz.

Curing Salt Q&A

What is curing salt?

Curing salt is a mixture of 6.25% sodium nitrite that's used as a salt cure to cure meats like beef, pork, poultry and seafood.

How much curing salt do you use per pound of meat?

Use around 1 teaspoon of curing salt per 5 pounds of meat when curing.

How do you use curing salt for making jerky?

You can use curing salt in your jerky recipe to help preserve the meat your making jerky of, but it's not necessary with every jerky recipe.

Dietary Information







Black Pepper-Free









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