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% sodium nitrite. 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 with table salt.

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References[change | change source]

  1. Ness, Carol (2009-09-25). "Going Whole Hog". San Francisco Chronicle. Hearst Communications Inc. Retrieved 2010-02-21.
  2. "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science (Elsevier Science Ltd.) 25 (4): 241–249. 1989. doi:10.1016/0309-1740(89)90042-9. http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-49NX7N9-B2&_user=10&_coverDate=12%2F31%2F1989&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1215789736&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=0358e6ce6d9877ad66a31c97368206da. Retrieved 2010-02-21.