Pink Curing Salt #2 is generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption. Use Anthony’s Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance. Unlike Pink Curing Salt #1, the antimicrobial powers of Pink Curing Salt #2 are released over time as the nitrates convert into nitrites that are then broken down to nitric oxide, which acts as an oxidizing agent keeping the meat safe from harmful bacteria.
Directions: It is recommended to use 1 level tsp for every 5 pounds of meat or 1 oz. for every 25 lbs. of meat. Curing time depends on the type of meat being cured. We recommend you follow your recipe precisely.
Warning: Pink Curing Salt #2 contains Sodium Nitrite and Sodium Nitrate, which can be toxic when not used in the recommended proportions. Too much or too little Pink Curing Salt #2 can adversely affect health, taste, and food quality. The distinct pink color is used to differentiate this cure from other salts. This curing salt is not to be used in place of table salt.
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