[luis de vence]

Hello, I recently ordered some curing salt, or pink salt from my butcher. He assured me it was for curing but after reading a bit online, I discovered that there two different curing salts, #1 and #2. One is nitrite and the other nitrate.

My question is, how can i find out what type of curing salt it is? My butcher and his provider both call it and know it by the name Curing Salt and they seemed lost when I mentioned curing salt #1 and #2. 

Many thanks!

 

[brianshaw]

#1 is for short cure like bacon or corned beef.

#2 is for fermented sausage, like salami.

https://en.m.wikipedia.org/wiki/Curing_salt

Ask your butcher. If it is pink it is likely #1. But you need to know for sure before using.

 

[luis de vence]

#1 is for short cure like bacon or corned beef.

#2 is for fermented sausage, like salami.

https://en.m.wikipedia.org/wiki/Curing_salt

Ask your butcher. If it is pink it is likely #1. But you need to know for sure before using.

Yeah, it's pink. He says we can make lonza and salumi with it.

Isn't #2 pink also?

 

[brianshaw]

I believe so. That's why I suggested you verify with the butcher. From that description it could be #2.

 

[luis de vence]

Many thanks, Brian. 

 

[maryb]

If is a bright pink it is prague powder #1 for curing bacon etc. http://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/

 

[luis de vence]

If is a bright pink it is prague powder #1 for curing bacon etc. http://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/

Awesome link, Mary. Thanks! Really shed some more light on my problem.

 

[maryb]

Get a good gram scale for weighing it out! Using to much curing salt can and will make you ill!

 

[french fries]

Get a good gram scale for weighing it out!

We now have some good ones for sale right here in California. /img/vbsmilies/smilies/smoking.gif

 

[gonefishin]

      I use both Prague #1 and Prague #2...both are pink in color!  With this...don't assume on interpreting a shade of a color pink.  They really should have made #1 pink and #2 orange...or something completely different as they aren't interchangeable.  If your butcher mentioned it's for salami...it's gotta be #2.  But still don't assume with these two

     If you don't know 100%, throw it away!