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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pink curing salt itself is not a health food; it's a specialized ingredient used in very small, precise amounts. Its primary 'health benefit' is ensuring food safety by preventing the growth of dangerous bacteria like Clostridium botulinum in cured meats. However, it contains sodium nitrite, which should be consumed in moderation as part of a balanced diet.
Pink curing salt offers several key benefits for meat curing. It prevents the growth of harmful bacteria, especially Clostridium botulinum, ensuring the safety of cured products. It also acts as a powerful preservative, extends shelf life, contributes to the characteristic reddish-pink color, and enhances the flavor of cured meats like bacon and ham.
Pink curing salt (often referred to as Prague Powder #1) is primarily sodium chloride (table salt), typically 93.75%, with 6.25% sodium nitrite. While it's mostly salt, it's used in very small, controlled quantities (e.g., 1 teaspoon per 5 pounds of meat), so the overall sodium contribution to the final product is minimal when used correctly.
Yes, when used correctly and in the precise, small amounts specified in recipes, pink curing salt is safe and essential for preventing foodborne illnesses in cured meats. However, it is toxic in large quantities and should never be confused with regular salt or consumed directly. Always follow curing recipes carefully.
Pink curing salt itself is a chemical compound (sodium chloride and sodium nitrite) and does not contain animal products, making it technically vegan. However, its sole purpose is to cure meat, so it's not an ingredient typically used in vegan or vegetarian cooking.
Pink curing salt is used in small, precise amounts, typically 1 teaspoon per 5 pounds of meat, mixed thoroughly with other curing ingredients like regular salt and spices. It's crucial to follow specific recipes for curing bacon, ham, or other meats to ensure proper preservation and safety. Never use it as a direct seasoning.
pink curing salt is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 5 recipes featuring pink curing salt with step-by-step instructions.
Browse recipes →No, you absolutely cannot substitute pink curing salt with regular salt. Pink curing salt contains sodium nitrite, which is vital for preventing botulism and preserving meat. Regular salt lacks this critical component and will not provide the same safety or curing effects.
These are entirely different products. Pink curing salt (Prague Powder #1 or #2) is a blend of sodium chloride and sodium nitrite (and sometimes nitrate), dyed pink to prevent confusion. Himalayan pink salt is a natural rock salt, primarily sodium chloride, with trace minerals that give it a pink hue, and it does not contain nitrites or nitrates for curing.
Pink curing salt should be stored in a cool, dry place, away from direct sunlight and moisture, in an airtight container. Due to its toxicity in large amounts, it's crucial to store it clearly labeled and out of reach of children and pets, separate from regular salt and other spices.
Pink curing salt is dyed pink specifically to distinguish it from regular table salt. This visual cue is a critical safety measure, preventing accidental misuse or over-application, as consuming large quantities of sodium nitrite can be harmful. The pink color ensures it's easily identifiable as a specialized curing agent.