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Per 1tsp
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pink Curing Salt #1, also known as Prague Powder #1, is a curing agent composed of 93.75% sodium chloride (table salt) and 6.25% sodium nitrite. Its primary purpose is to safely cure meats for short periods, preventing the growth of harmful bacteria like Clostridium botulinum, preserving the meat's color, and enhancing its flavor.
Pink Curing Salt #1 is safe and essential when used correctly and in precise, small amounts for curing meat, as it prevents dangerous bacterial growth. However, it is toxic if consumed directly in large quantities and should never be used as a regular seasoning or table salt. Always follow recipes carefully.
It consists of approximately 93.75% sodium chloride (table salt) and 6.25% sodium nitrite, along with a small amount of anti-caking agent and a pink dye. The pink color is a crucial safety measure to prevent it from being mistaken for regular table salt, as direct consumption of the concentrated nitrite can be harmful.
Precise measurement is critical for both safety and effectiveness. The standard ratio is typically 1 teaspoon (approximately 5.6 grams) per 5 pounds of meat, or 0.25% of the meat's weight. Always follow specific recipe guidelines and never exceed recommended amounts.
No, absolutely not. Regular table salt or Himalayan pink salt do not contain sodium nitrite, which is the active ingredient in Pink Curing Salt #1 responsible for preventing botulism and achieving the characteristic color and flavor of cured meats. They are not interchangeable for curing purposes.
Pink Curing Salt #1 itself is a chemical compound and not animal-derived, making it technically vegan and vegetarian. It is also naturally gluten-free. However, its sole application is in curing meat products, which are not vegan or vegetarian.
pink curing salt #1 is a versatile ingredient found in cuisines around the world. With its calories per 1tsp and valuable grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store it in a cool, dry, dark place in a tightly sealed, clearly labeled container, kept separate from regular salt and out of reach of children. When stored properly, it has a very long shelf life, often several years, but it's always best to check the manufacturer's best-by date.
Pink Curing Salt #1 (Prague Powder #1) contains sodium nitrite and is used for short-term cures (e.g., bacon, ham, corned beef) that are cooked relatively quickly. Pink Curing Salt #2 (Prague Powder #2) contains both sodium nitrite and sodium nitrate, designed for longer, dry cures (e.g., salami, dry-cured hams) where nitrate slowly converts to nitrite over extended periods.
Yes, beyond its crucial preservative role, sodium nitrite plays a significant part in developing the unique 'cured' flavor profile that is characteristic of products like bacon and ham. It also helps to fix the desirable pink or red color in these meats.
Using too much Pink Curing Salt #1 can be dangerous due to the high concentration of sodium nitrite, potentially leading to nitrite poisoning. Symptoms can include nausea, vomiting, dizziness, and in severe cases, more serious health issues. Always measure precisely and discard any meat where excessive amounts may have been used.