Pink Curing salt #2 is table salt with added sodium nitrite (5.67%) & sodium nitrate (3.63%) to inhibit the growth of bacteria in preserved meats, while keeping color and flavor intact.
This is the basic cure used for air cured hard meats & meats that will be dry cured for an extended time (weeks to months).
Used for country-style dry curing meat, hard salami, prosciutto, pepperoni & dry sausages.
Ingredients: Salt, Sodium Nitrite (5.67%) Sodium nitrate (3.63%), and FD & C Red #3.
Typical Uses: Use 1oz per 25 lb or 1tsp/5lb product