Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning or smoking. To distribute the cure evenly in your sausage, 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 any of the Morton brand-name cures.
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.|
Salt, sodium nitrite (6.25%), fd&c #3 red dye (.000079%)
Flavor of Curing Salt
Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
Uses of Curing Salt
Cure meat and sausages that will be cooked, smoked, or canned. Can use for dry or wet brine. Use 1 t of curing salt per 5 lbs of meat. Visit website for more information.