Anthony'sPink Curing Salt No.1, 2 lb

Q: what it is the difference , pink curing salt #1and #2

Cure #1 is 6.25% sodium nitrite and 93.75% salt (sodium chloride). This is used for short-term cures, or for color-retention and/or flavor enhancement. Things like hot dogs or bacon are products that use this cure. Cure #2 is 6.25% sodium nitrite, 4.0% sodium nitrate and 89.75% salt (sodium chloride). This is used for long-term cures like salami or pancetta arrotolata. As the sodium nitrite depletes over time, the sodium nitrate gradually breaks down into sodium nitrite, ensuring continued efficacy against microorganisms.

Q: I know this salt is gluten-free, but is it vegan?

What are you curing? Granola? It's curing salt for MEAT, so no, I would say it ISN'T vegan.

Q: Why the propylene glycol and sodium bicarbonate?

Propylene Glycol is sticky when moist and sweet tasting yet harmless in food grade. Sodium Bicarbonate is added to the combination of salt and nitrites to help keep the meats from spoiling. Plus it helps to tenderize the meat, enhance flavor and keep more of the outside in and microbial out. Oddly, one teaspoon of Sodium Nitrate can remove the life from the body but it’s not enough to preserve it

Q: Why cant I look under the bag?

Maybe a better question would be, Would you know how to pour water out of a pot with the instructions written on the bottom? DON'T SPILL THE SALT OUT OF THE BAG!!!

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Product ID: 677775127

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Details

Flavour
caramel
Brand
Anthony's
Item weight
907 g
Specialty
gluten free
Allergen information
Fish

🥩Cures hundreds of pounds of meat

🧪6.25% Sodium Nitrite precision

⚖️2 lb bulk curing power

Frequently Bought Together

Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA

The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1

Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ32mm

Description

🥓 Cure like a pro, preserve like a legend!

BULK CURING CAPACITY - Enough salt to preserve hundreds of pounds of premium meats—never run out mid-project.
GLUTEN FREE ASSURANCE - Crafted without gluten, perfect for health-conscious pros and home chefs alike.
PRECISION CURING FORMULA - Contains 6.25% Sodium Nitrite for safe, consistent, and effective curing every time.
TRUSTED PINK SALT STANDARD - Known as Pink Salt, Quick Cure, or Instacure 1—join the community of expert charcutiers.
VERSATILE MEAT PRESERVATION - Ideal for wet-curing sausages, bacon, ham, salami, and even white fish—expand your culinary repertoire.

Anthony's Pink Curing Salt No.1 is a 2 lb bulk curing salt containing 6.25% Sodium Nitrite, designed for wet-curing and preserving a wide range of meats including sausages, bacon, ham, and fish. Gluten-free and trusted by professionals, it offers enough quantity to cure hundreds of pounds of meat with consistent, safe results.

Specifications

Package Dimensions	23.39 x 17.4 x 7.8 cm; 907.18 g
Manufacturer reference	QW-I9TS-7MJ0
Allergen Information	Fish
Brand	Anthony's
Special Feature	gluten free

Have a Question? See What Others Asked

what it is the difference , pink curing salt #1and #2

I know this salt is gluten-free, but is it vegan?

Why the propylene glycol and sodium bicarbonate?

Why cant I look under the bag?

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