6.25% Nitrite – Curing Salt (#1)

The Essential Curing Agent for Safe, Classic, Perfectly Pink Meats

DISCLAIMER: This product is NOT a table salt, seasoning salt, or edible finishing salt.
USE FOR CURING ONLY.

When it comes to curing meat safely and correctly, 6.25% Nitrite Curing Salt (Insta Cure #1 / Pink Curing Salt #1) is the gold standard. This blend contains 6.25% sodium nitrite and 93.75% salt—a precise ratio designed exclusively for short curing processes where the meat will be cooked and eaten within a relatively short timeframe.

This is the curing workhorse behind iconic meats like bacon, corned beef, pastrami, smoked sausages, and more.

What It Does: Function, Not Flavor

The “Flavor Profile” of Curing Salt = Food Safety + Color + Tradition

Curing salt isn’t about taste—it’s about transformation. It provides:

• Protection against bacteria, including Clostridium botulinum

• The signature pink color of cured meats

• The classic cured flavor found in ham, bacon, and sausages

• Stabilization during the curing process

This is a tool, not a spice—think chemistry meets culinary tradition.

Where Nitrite Curing Salt Comes From: A Hundred+ Years of Meat Preservation

The Origins of Modern Curing

Humans have been curing meat for thousands of years, but it wasn’t until the late 1800s–early 1900s that scientists discovered nitrites were responsible for:

• The preserved color

• The signature “cured” flavor

• The inhibition of dangerous bacteria

This led to the standardized creation of Cure #1, also known as:

• Insta Cure #1

• Prague Powder #1

• Pink Curing Salt #1

• Modern curing salt

Why It’s Pink

The pink dye doesn’t affect flavor—it simply prevents accidental use as table salt (and thank goodness for that).

Why Cooks and Butchers Use Curing Salt #1

Safety First

Nitrite prevents the growth of harmful bacteria during curing—especially in low-oxygen, slow-cure environments.

Signature Cured Flavor

That classic “cured” taste in bacon, ham, corned beef, and hot dogs?
That’s nitrite at work.

Color Preservation

Without nitrite, cured meat turns gray.
With nitrite, it develops that beautiful, recognizable rosy-pink color.

Essential for Short Cures

Cure #1 is specifically designed for meats that will be:

• Cured briefly

• Cooked

• Eaten relatively quickly

(For long-term dry curing, Cure #2 is used.)

How to Use 6.25% Nitrite Curing Salt (#1)

Use ONLY According to Proper Recipes

Because curing salt is a precise chemical tool, always follow:

• Established recipes

• Recommended cure ratios

• Proper safety precautions

Typical Applications

Use Cure #1 for:

• Bacon

• Corned beef

• Pastrami

• Fresh smoked sausages (kielbasa, andouille, chorizo)

• Smoked poultry

• Ham (wet brine or injection)

• Venison or game meats prepared for smoking

Methods

• Dry rub cures

• Wet brines

• Injection cures for thick cuts

Pro Tip

Cure #1 is incredibly potent—more is not better.
Measure accurately and never substitute for regular salt.

The Foundation of Safe, Beautiful, Flavorful Cured Meats

6.25% Nitrite Curing Salt (#1) is the trusted standard for short-term cured meats that will be cooked before eating. It provides safety, color, and that unmistakable cured flavor—making it a must-have for anyone curing meat at home or professionally.

Ingredients

Salt, Sodium Nitrite (6.25%), Pink Colorant