Pink Curing Salt #2

This is a mixture of salt, sodium nitrite, and sodium nitrate that is used to cure all meats that are not going to be cooked, such as dried salami or jerky. Use Curing Salt #1 if you’re going to do a quick cure instead. The purpose of using curing salt is to inhibit the growth of bacteria and prevent botulism.

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

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