Curing Salt

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Meat curing salts go by many names: Instacure, TCM (Tinted curing Mix), Prague Powder and Pink Salt to name a few. The difference between them lies in their application. Curing Sal t #1 is comprised of salt and sodium nitrite and is used when you are going to be cooking the meat like bacon, ham, corned beef, etc. Curing Salt #2 is comprised of salt, sodium nitrite, and sodium nitrate and is used for dry cured, uncooked meats like salami and prosciutto. Show more