Description: 2 Lb/bag. Texture: crystal. Gluten Free, non-GMO. Anthony’s Premium Pink Curing Salt No.1 is a high-quality product that is perfect for wet-curing and preserving a variety of meats. This includes sausages, white fish, ham, salami, bacon, and more. The product is batch tested and verified to be gluten-free. This pink curing salt contains 6.25% Sodium Nitrite, which is essential for curing meats. It serves as a curing agent that inhibits bacterial growth and helps maintain the flavor and appearance of the meat. To use Anthony's Premium Pink Curing Salt No.1, it is recommended to use 1 level teaspoon for every 5 pounds of meat or 1 ounce for every 25 pounds of meat. For wet brining, mix the salt and any other preferred spices with cold distilled water in a noncorrosive container such as plastic, glass, or stainless steel. Completely submerge the meat in the brine, using 1 quart of brine for every 4-6 pounds of meat. Always cure the meat in the refrigerator and turn or flip it once or twice daily to ensure even curing. Please note that Pink Curing Salt No.1 contains Sodium Nitrite which can be toxic when not used in the recommended proportions. Too much or too little Pink Curing Salt No.1 can adversely affect health, taste, and food quality. The distinct pink color is used to differentiate this cure from other salts. This curing salt should not be used in place of table salt. Whether you're a professional chef or a home cook looking to explore the art of meat curing, Anthony's Premium Pink Curing Salt No.1 is a must-have in your kitchen.
Price: $13.99 USD
