**** 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.
Alysha Stracke
Question
Why is white curing salt now pink? Is it possible to buy curing salt that is white in color in the US?
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One person found this helpfulMarie
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!
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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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Yes, 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