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.

Related pages

References

↑ Ness, Carol (2009-09-25). "Going Whole Hog". San Francisco Chronicle (Hearst Communications Inc.). http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/09/21/FDGOTENM1G1.DTL. Retrieved 2010-02-21.
↑ Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 25 (4) (1989)Elsevier Science Ltd.. p. 241–249. doi:10.1016/0309-1740(89)90042-9. Retrieved 2010-02-21.^{[dead link]}

[SFGate-1] Ness, Carol (2009-09-25). "Going Whole Hog". San Francisco Chronicle (Hearst Communications Inc.). http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/09/21/FDGOTENM1G1.DTL. Retrieved 2010-02-21.

[MeatScience-2] Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 25 (4) (1989)Elsevier Science Ltd.. p. 241–249. doi:10.1016/0309-1740(89)90042-9. Retrieved 2010-02-21.^{[dead link]}

[1]

[2]