Pink Curing Salt
Regular price $ 1.99
Unit price per
Perfect for jerky, snack sticks, and other cured wild game favorites, Pink Curing Salt works to keep your meat safe while bringing out that deep, savory flavor hunters and families love. Built for butchers, processors, and anyone who takes pride in doing things the Montana way, it helps carry on the tradition of crafting meats worth sharing after a long day in the mountains.
Here’s what it’s used for:
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Curing whole cuts – bacon, ham, corned beef, pastrami.
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Making jerky and snack sticks – keeps them safe for storage and adds that cured bite.
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Sausages – summer sausage, pepperoni, salami, and other smoked or dry-cured sausages.
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Wild game processing – venison, elk, or wild hog, whether you’re turning it into jerky, sausage, or hams.
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Food safety – prevents the growth of dangerous bacteria (like botulism) during long curing or smoking.
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Color and flavor – gives meats that deep, rosy pink color and the savory, slightly tangy taste people expect from cured meats.
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1 level teaspoon (about 5–6 grams) per 5 pounds of meat
(or about 1 ounce per 25 pounds of meat) -
Always mix it thoroughly into your cure or seasoning blend so it’s evenly distributed.
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Don’t use more than recommended—too much nitrite can be unsafe.
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This is not table salt—it’s only for curing recipes.
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If you’re dry-curing (salami, prosciutto, etc.), that usually requires Prague Powder #2, which has a different formula and ratio.