Salt, Pink Curing

Pink Curing Salt, sometimes known as Tinted Cure, is one of the most popular curing salts.  Its sodium levels prevent food poisoning and discoloration.  It is essential that you use the correct amount of this salt when curing meats to preserve taste and prevent bacteria.  One ounce of Pink Curing Salt to twenty-five pounds of fish or meat or one level teaspoon to five pounds will do the trick.

USES:

Use to preserve and cure sausage, jerky, bacon, fish, salami, corned beef and other cooked meats.  

*1 oz = approximately 1 heaping Tablespoon