Anthony'sPink Curing Salt No.1, 2 lb

Q: what it is the difference , pink curing salt #1and #2

Cure #1 is 6.25% sodium nitrite and 93.75% salt (sodium chloride). This is used for short-term cures, or for color-retention and/or flavor enhancement. Things like hot dogs or bacon are products that use this cure. Cure #2 is 6.25% sodium nitrite, 4.0% sodium nitrate and 89.75% salt (sodium chloride). This is used for long-term cures like salami or pancetta arrotolata. As the sodium nitrite depletes over time, the sodium nitrate gradually breaks down into sodium nitrite, ensuring continued efficacy against microorganisms.

Q: I know this salt is gluten-free, but is it vegan?

What are you curing? Granola? It's curing salt for MEAT, so no, I would say it ISN'T vegan.

Q: Why the propylene glycol and sodium bicarbonate?

Propylene Glycol is sticky when moist and sweet tasting yet harmless in food grade. Sodium Bicarbonate is added to the combination of salt and nitrites to help keep the meats from spoiling. Plus it helps to tenderize the meat, enhance flavor and keep more of the outside in and microbial out. Oddly, one teaspoon of Sodium Nitrate can remove the life from the body but it’s not enough to preserve it

Q: Why cant I look under the bag?

Maybe a better question would be, Would you know how to pour water out of a pot with the instructions written on the bottom? DON'T SPILL THE SALT OUT OF THE BAG!!!

Product ID: 677775127

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Details

Flavour
caramel
Brand
Anthony's
Item weight
2 Pounds
Specialty
gluten free
Allergen information
Fish

📦2 lb bulk size cures hundreds of pounds

🧂6.25% Sodium Nitrite for effective curing

🌡️Specifically for wet-curing meats requiring cooking

Frequently Bought Together

Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA

The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1

Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ32mm

Description

🧂 Cure like a pro, preserve like a legend!

COOK READY SAFETY - Formulated for meats that require cooking, ensuring both flavor and food safety
BULK SUPPLY FOR PROS - 2 lb package lets you cure hundreds of pounds—perfect for serious home chefs or small businesses
PRECISION CURING POWER - Contains 6.25% Sodium Nitrite for safe, reliable meat preservation
VERSATILE MEAT MASTERY - Ideal for sausages, bacon, ham, salami, and white fish—expand your culinary repertoire
GLUTEN FREE ALLERGEN AWARE - Crafted without gluten, with clear allergen info for conscientious consumers

Anthony's Pink Curing Salt No.1 is a 2 lb bulk curing salt containing 6.25% Sodium Nitrite, designed for wet-curing meats that require cooking. Perfect for preserving sausages, bacon, ham, salami, and white fish, it offers professional-grade curing power in a gluten-free formula, ideal for culinary enthusiasts and small-scale producers aiming for authentic, safe, and flavorful results.

Specifications

Package Dimensions	23.39 x 17.4 x 7.8 cm; 907.18 g
Manufacturer reference	QW-I9TS-7MJ0
Allergen Information	Fish
Brand	Anthony's
Cuisine	European, American
Special Feature	gluten free

Have a Question? See What Others Asked

what it is the difference , pink curing salt #1and #2

I know this salt is gluten-free, but is it vegan?

Why the propylene glycol and sodium bicarbonate?

Why cant I look under the bag?

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