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Curing Salt

Salt, Curing

Select Size:

1 Cup Bag  
Net 10.70oz
3 Cup Bag  
Net 32.10oz

1 Cup Bag - $7.65
Bag Size: 7" x 4.25"
(Per Ounce Cost: $0.71)

3 Cup Bag - $18.70
Bag Size: 9" x 6"
(Per Ounce Cost: $0.58)

Curing Salt Details

BBQ & Grilling

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.

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 Nutrition

Nutritional Information
Black Pepper-Free

Curing Salt Ingredients

Salt, sodium nitrite (6.25%), fd&c #3 red dye (.000079%)

Curing Salt Flavor

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

Curing Salt Uses

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.

Curing Salt Reviews