Curing salt #1 is table salt with added sodium nitrite (5.67%) & sodium nitrate 3.63%, used 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 extended time (weeks to months).
Used for country-style dry curing meat, hard salami, prosciutto, pepperoni & dry sausages.
Ingredients: Salt, 5.67% Sodium Nitrite, 3.63% Sodium nitrate, and FD & C Red #3.
Typical Uses: Use 1oz per 25 lb of product or 1 level teaspoon per 5 lb product.
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