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Curing Salt

Curing Salt

$6.99
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Use to cure beef, fish, chicken, ham, or 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. 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.

Flavor Profile

Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.

Shopping List

Use curing salt to cure meat and sausages that will be cooked, smoked, grilled or canned. Use in a dry or wet brine. Use 1 Teaspoon of curing salt per 5 lbs of meat.

Spice & Easy

Our curing salt for meat is a standard 6.25% sodium nitrite cure. Used to color cure accordance with MDI Bulliten 656 of 1974.

More Information

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

MSG-Free

Nut-Free

Dairy-Free

Gluten-Free

Onion-Free

Garlic-Free

Black Pepper-Free

Corn-Free

Capsicum-Free

Sweetener-Free

Sugar-Free

Sesame-Free

Vegetarian

Vegan

Ingredients

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