Curing Salt #2 has the additional sodium nitrate as well as sodium nitrite found in Curing Salt #1. This addition is good for curing meats over long periods. Products like salami, air dried hams such as prosciutto or serrano ham. As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance.
Ingredients: Sea Salt 87.40%, Sodium Nitrate 6.40%, Sodium Nitrite 6.20%.