Pink Curing Salt #1

This is a mixture of salt and sodium nitrite that is a basic cure used for quick cures and is not intended for use in dry curing. Curing Salt #2 should be used if you’re making dried and cured meats such as jerky. As an additive, the sodium nitrite serves to inhibit the growth of bacteria in an effort to prevent botulism. Use Curing Salt #1 when doing a smoked or cooked sausage at lower temperatures.

Curing salt is dyed pink to prevent it from being confused for table salt.

Ingredients: Salt, sodium nitrite, red #40. This product is not blended on-site.