Curing Salt
$6.99
Salty
Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
Ingredients
Salt, sodium nitrite (6.25%), FD&C #3 red dye (.000079%)
How to Use
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.
Chef-Trusted, Locally Sourced
About this Spice
| 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.
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