Pink Curing Salt #2
THINGS TO KNOW ABOUT OUR Pink Curing Salt #2
Gluten Free
Batch tested just for you!Non-GMO
Because we prefer our items without a sci-fi backstory.Contains 6.25% Sodium Nitrite and 4% Sodium Nitrate
A balanced mix for effective long-term preservation.
For Dry-Cured Meats
Ensures safety and quality in meats that aren't cooked or refrigerated.Enhances Flavor
Gives cured meats their characteristic taste.Easy to Use
A little goes a long way; follow recommended recipes for best results.
WARNING: Consuming this product can expose you to chemicals including lead, cadmium, and arsenic, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
Reviews
- SJscott j.Verified BuyerRated 5 out of 5 stars3/7/255 Stars
Great price and quick delivery, thank you.
- MBMario B.Verified BuyerRated 5 out of 5 stars10/1/235 Stars
We've tried several brands, and found this works best for us.
- COCandi O.Verified BuyerRated 4 out of 5 stars4/18/234 Stars
This was my first time using this product, and have nothing to compare it to. That is the only reason I gave it 4/5 stars
FAQ
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Product Description
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.
WARNING: Consuming this product can expose you to chemicals including lead, cadmium, and arsenic, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
Bulk Pricing
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