Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. They are most commonly used for pickling meats as part of the process to make sausage or cured meat that is either cooked, smoked, or canned. Curing salt is about 6% sodium nitrite, which serves to inhibit the growth of bacteria, and 94% table salt. This Pink Curing Salt or ‘Prague powder #1,’ is pink in color to help it blend better with meat and to prevent it from being confused with common table salt. For dry-curing meats, Curing Salt #2 is highly recommended.
Suggestions: Use this Pink Curing Salt with Omnivore Salt to cure a roast.