Pink Curing Salt/Prague Powder/Instacure

Pink Curing Salt Prague Powder Instacure. Pink Salt 1 Also known as Pink Salt", Quick Cure", Curing Salt 1 or Instacure 1". Perfect for wet-curing/preserving sausages, white fish, ham, salami's, all types of bacon and more. Contains 6.25 Sodium Nitrite. Use to preserve and wet-cure cooked meats like ham, salami, sausage, jerky, fish, and bacon. Pink Curing Salt 2, also known as Prague Powder 2 or InstaCure 2. Use for long, slow cures of meat weeks to months). Perfect to preserve and dry-cure salami, pepperoni, prosciutto and much more. Generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption. Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium chloride table salt and sodium nitrite etc. It is dyed pink so that it won t be confused with table salt, it should not be used in excess. Though it is used to cure meat, it is not present in finished, cured meats in a high