Curing salt

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Curing salt

Curing salt (or pink salt or Prague powder #1) is mixture of salt and sodium nitrate that is used to preserve or cure meats or in the making of sausages.[1] It contains 93.75% table salt and 6.25%. The sodium nitrite in curing salt is used to stop the growth of Clostridium botulinum in order to prevent botulism.[2] Curing salt may be dyed pink preventing it from being confused for as table salt.

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