Curing Salt has a few very important functions.
When used on meat that is cooked in a low heat environment, curing salt impedes the development of food spoiling bacteria and prevents botulism poisoning. Besides killing bacteria, curing meat also delays rancidity. This extends the meat’s shelf life and gives it the characteristic flavor and color of cured meat.
Pink Curing Salt #1 is used on meats and sausages that require a short curing time, and will be smoked, cooked or canned, or pickled. It is a fast acting cure, so your meat can be cooked right away.
Use it on wet-cured hams, jerky, salami, pastrami, sausage, cured fish, corned beef, and bacon. Please Note: Pink Curing Salt #1 has a sodium nitrite concentration of 6.25% and 93.75% salt.
Note: Curing Salt #1 is tinted pink so that chefs and home users do not mistake it for basic salt or sugar, as nitrates can be dangerous or toxic when not used at recommended levels.
Also Known As: pink curing salt, Prague powder #1, InstaCure #1, Instant Cure, Sel Rose, Quick Cure, Tinted Curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure
See curing Directions on the Ingredients tab