CURING SALT

There are several types but one of the most common is called Prague powder #1, Instacure #1 or Quick Cure. It’s a fine, pink salt that’s used in the processing of meat, including bacon.

Prague powder #1 contains 93.75 per cent sodium chloride (or table salt) as well as 6.25 per cent sodium nitrite. Anti-caking agent is also included, and a red dye that makes it distinctive. But don’t confuse the pink colour with Himalayan pink salt, which is a rock salt containing elements and minerals that give it a pinkish colour. Curing salt is recommended for meat that requires relatively short curing times and will be cooked or smoked before eating. This includes ham, bacon, lunch meats and pâté.

Unlike the pink salt used in our curing recipe, Prague powder #2 (or Instacure #2) contains 89.75 per cent sodium chloride, 6.25 per cent sodium nitrite, and 4 per cent sodium nitrate. This type is used for dry-cured products such as salami, pepperoni, prosciutto hams and dried sausages, which don’t require cooking, smoking or refrigeration.

These two types of curing salts shouldn’t be used interchangeably, and the recipe and percentages should be followed closely to ensure a proper cure. Importantly, pink curing salt is toxic to humans and should not be used in the same way as regular table salt. When used correctly and within food-safety guidelines, only tiny amounts remain in the finished product, below concentration levels that could cause harm.

Curing salts facilitate food preservation by inhibiting bacterial and fungal growth. It also aids in flavour development and helps preserve the fresh-pink colour of meat. However, using it in incorrect amounts can be detrimental to food safety, taste and health.