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!
Try with Herbes de Provence Salmon Frittata, Corned Beef and Caraway Cabbage, Qalat Daqqa Chocolate "Kielbasa", Juniper Duck Breast Pastrami, Spice Lore, Brining Basics, Ancho-Espresso Dry Rub, Salmon Gravlax with Dill Pollen, and Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
1/2 cup is about 4.64 oz