**** PLEASE NOTE ****
As of May 2021, White Curing Salt is now being made in a light Pink color, it is a a lighter color Pink than Curing Salt #1, but it is Pink in color. Curing Salt #2 and Curing Salt #1 ARE NOT INTERCHANGEABLE.
White Curing Salt #2 is used as part of the process on items that are dry cured over an extended period of time. Should be used for air-dried cured meats such as sausages, salamis, pepperonis, some types of hams.
LIEN NGUYEN
Question
I make the sausage about 5bls pork how much WHITE CURING SALT #2 can I use it ?
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You need to go by your recipe for all of these curing salts, one ounce of pink will cure 25 pounds of meat. The dry cure is a bit different
white is used at the same rates as prague powder #1 so 1 tsp is enough for 5lb (2.27kg) of meat. That is 2.5 grams per kg of meat.
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JS
Question
Is your white curing salt #2 the same as Instacure #2?
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1 out of 38 people found this helpfulYes, White Curing Salt #2 can be used in the place of Insta-Cure #2 or Prague Powder #2. The only difference is there’s no pink dye.
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1 out of 3 people found this helpful