Pink Curing Salt

Precise, dependable, and essential for safe meat curing. Alpine Touch Pink Curing Salt is formulated to protect, preserve, and enhance your cured meats. Delivering the flavor, color, and performance expected in jerky, snack sticks, sausages, and more. Built for hunters, butchers, and home processors, it ensures every batch is done right: consistently and safely.

Features

- Formulated for Safe Meat Curing
- Helps Prevent Harmful Bacteria Growth
- Enhances Flavor & Preserves Color
- Ideal for Smoking, Curing & Processing
- Trusted for Wild Game & Domestic Meats

Best Used For

Jerky & Snack Sticks
Smoked Sausages (Summer Sausage, Pepperoni)
Cured Meats (Bacon, Ham, Corned Beef, Pastrami)
Wild Game Processing (Venison, Elk, Wild Hog)

Usage Guidelines

1 level teaspoon (approximately 5–6 grams) per 5 pounds of meat
or 1 ounce per 25 pounds of meat

Measure carefully according to recommended ratios.
Mix thoroughly into your seasoning or cure to ensure even distribution.
Proceed with curing, smoking, or drying process as desired.

Important Safety Information

This is not table salt and should not be used as a direct seasoning.
Do not exceed recommended usage levels.
For dry-cured products (such as salami or prosciutto), a different curing salt (Prague Powder #2) is required.

Ingredient

Salt, Sodium Nitrite (6.25%)

Care & Storage

Store in a cool, dry place. Keep sealed and clearly labeled. Keep out of reach of children.