Curing salt

Curing salt
Curing salt

Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. Prague powder #2 contains sodium nitrate in addition to sodium nitrite. Both kinds are used in the preserving and curing of meats, and in sausage making.[1] As an additive, the sodium nitrite or nitrate serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.[2] Curing salt may be dyed pink, helping it blend better with meat, and moreover preventing it from being confused for and consumed as common table salt.

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