Synonym: Prague powder #1
Curing salt is a mixture of nitrite (0.4% - 0.5%) and salt (99.5% - 99.6%) that is used for preserving meat and sausages. It inhibits the growth of bacteria, especially of the bacterium Clostridium botulinum that causes the lethal botulism.
Curing salt leads to a characteristic flavor and gives meat and sausages a pink color (otherwise it would become grey). An other reason for using curing salt is to avoid an overdose of nitrite.
Books on Amazon
- Complete Guide to Home Canning and Preserving
- Canning & Preserving for Dummies
- Food Chemistry by H.-D. Belitz
- Complete Book of Home Preserving