Not to be confused with Pink Himalayan Salt, pink curing salt #2 is a mixture of sodium chloride (table salt), sodium nitrate and sodium nitrite. It is dyed pink so that it won’t be confused with table salt, it should not be used in excess. Though it is used to cure meat, it is not present in finished, cured meats in a high enough dosage to cause issues. This makes it entirely safe for the curing process.
If you’re looking to cure your own meats using pink curing salt, or Prague powder, our Pink Curing Salt 1 is gluten-free and batch tested for perfection.
It is perfect for both curing and preserving salami, pepperoni, prosciutto and much more. In fact, the bag contains enough pink curing salt to cure hundreds of pounds of meat, making it an extremely economical and practical buy!
Pink Curing Salt #2, also known as Prague Powder #2 or InstaCure #2, is generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption.
Use Anthony’s Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. As a curing agent, this salt serves to inhibit foreign growth and helps to maintain meat flavor and appearance.
Again, it’s important to remember that pink curing salt by itself is harmful to humans when consumed directly. It should never be used as regular table salt and should not be sprinkled on food for flavoring. Pink curing salt is just that—curing salt.
How much salt should I use to cure my meat?
It is recommended to use 1 level tsp for every 5 pounds of meat or 1 oz. for every 25 lbs. of meat. We recommend you follow your recipe precisely.
Is this salt the same as Himalayan Salt?
No, although both are pink, they are not the same. Pink Curing Salt contains Sodium Nitrite which can be harmful to humans if not used properly.
What is the difference between Curing Salts 1 and 2?
Cure 1 is used for quick cures, 2 is used to dry cure for a longer period of time. They also contain different ingredients.