pink curing salt.

No. Himalayan pink salt is a natural mineral salt for seasoning. Pink curing salt is a mixture of table salt and sodium nitrite, dyed pink for safety to prevent accidental ingestion.

It is dyed pink so it is not mistaken for regular table salt or sugar, as consuming it in large quantities can be toxic.

Prague Powder #1 is for short-term cures (bacon, jerky, ham). Prague Powder #2 contains sodium nitrate and is for long-term dry-cured meats like salami.

No. Regular salt will season the meat but will not provide the same protection against botulism or the characteristic pink color of cured meat.

It has an indefinite shelf life if kept completely dry and stored in a cool environment.

It is safe only when used in the very small, specific quantities recommended for curing meat. It should never be eaten directly or used as a seasoning.

Celery powder or celery juice concentrate are often used as 'natural' alternatives because they are naturally high in nitrates.

The standard ratio is 0.25% of the weight of the meat, or roughly 1 level teaspoon for every 5 pounds (2.3kg) of meat.