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.
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[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.

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