Use for curing meats (e.g. bacon), this is a blend of salt and 6.25% sodium nitrite that is dyed pink to prevent confusion with regular salt. As nitrite is a powerful anti-bacterial, the industry always blends with salt to make it easier to measure out small quantities.
1lb of this pink salt will dry cure 400lbs of meat, and last you a very long time!
Typical cure for 5lbs of bacon belly: 2oz kosher salt, 2 tsp pink salt (this product), 2oz brown sugar / honey / maple syrup, and black pepper and garlic to taste.
6.25% Sodium Nitrite
Standard mix used for curing meat (e.g. bacon, ham, corned beef)
Known as “pink salt”, “DQ curing salt”, “curing salt #1” or “Instacure #1”
Use 4oz per 100lbs meat, or 24lbs per 100 gallons of brine mix for 10% pump.
For curing salt #2, see our other listing: search for B00B2A1MUE