• Double sized curing salt

Cured meats are easy to make at home if you have the right stuff, and that means curing salt. Also known as Pink Salt, Prague Powder #1, or TCM (tinted curing mix), curing salt is used to inhibit the growth of bacteria in preserved meats, while keeping color and flavor intact. The addition of 6.25% sodium nitrite is the key. Just don’t use it on the table!

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