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Pink Salt- 6.25% Nitrite
**DISCLAIMER** This product is not be substituted for table salt or seasoning salt or any type of edible salt you may use in your cooking. CURING ONLY.
This product is specifically used for CURING MEAT. Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% potassium nitrate, and 89.75% table salt. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by that time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. For this reason it is recommended for meats that require long (weeks to months) cures, like hard salami and country ham. The recommended ratio for use is 1 oz. per 25 pounds of meat.