Curing Salt
Seasonings And MineralsSaltyMineralBrinyCleanSlightly Metallic
Nutrition (per 100 g)
- Calories
- 0
- Protein (g)
- 0
- Fat (g)
- 0
- Carbs (g)
- 0
- Fiber (g)
- —
- Sodium (mg)
- 39000
Noncaloric seasoning blend used in small, measured amounts to achieve cured color and flavor.
Storage
- Room temp: up to 1095 days
- Refrigerated: up to 0 days
- Frozen: up to 0 days
Curing salt is a fine, pink-colored blend of sodium chloride with a small amount of sodium nitrite (and sometimes nitrate). It tastes clean and briny and sets a stable rosy color in meats; formulated for precise dosages, it is sold as #1 (nitrite only) for short cures and #2 (nitrite plus nitrate) for long dry cures.
Modern nitrite curing developed from European charcuterie practices and spread through North American meat processing, replacing older saltpeter-only methods. The pink dye was adopted to distinguish it from table salt and is common across commercial blends.
Common Pairings
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Substitutions
Recipes with Curing Salt
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