Order online or call (516) 942-7248 for wholesale prices

Checkout

White Curing Salt #2

$23.59

Clear

**** 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.

 

 

 

Ingredients

  • Salt,
  • sodium nitrite 6%
  • sodium nitrate 4%
  • Propylene Glycol
  • Red 3

Reviews

Write A Review

Ask A Question

Reviews

  1. Question

    Does white curing salt have additional herbal flavor like Pink curing salt ?

    I hate the flavor of pink curing salt.

    I am looking for curing salt which does not have additional flavor other than salt.

    Thank you.

    0 0

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • When I have tasted Pink curing I did not find flavor, but white is used totally different. White is for a dry cure, and now that is also light pink.

      1 0

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

      One person found this helpful
  2. Question

    Why is white curing salt now pink? Is it possible to buy curing salt that is white in color in the US?

    1 0

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    One person found this helpful
    • Because of the FDA, seems silly but all the manufacturers are required to put colorant?? so consumers do not mix up regular salt for curing salt!

      1 0

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

      One person found this helpful
  3. 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.

    0 0

×

Don't have an account? Sign Up

Save & Share Cart
Your Shopping Cart will be saved and you'll be given a link. You, or anyone with the link, can use it to retrieve your Cart at any time.
Back Save & Share Cart
Your Shopping Cart will be saved with Product pictures and information, and Cart Totals. Then send it to yourself, or a friend, with a link to retrieve it at any time.
Your cart email sent successfully :)