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.