Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium chloride and (table salt) 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 sausage, white fish, all kinds of bacon, salami, 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 #1, also known as Prague Powder #1 or InstaCure #1, is generally used to wet-cure any type of meat that requires cooking before consumption.

Use Anthony’s Pink Curing Salt to preserve and wet-cure cooked meats like ham, salami, sausage, jerky, fish, and bacon.

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. The most important health benefit of this salt is that it removes harmful microorganisms from meats, making them safe to eat.

How much salt should I use to cure my meat?

We typically recommend 1oz per 25lbs of meat or 1 level teaspoon per every 5 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.