Cured meats are easy to make at home if you have the right stuff- and that means curing salt. To play safely in the world of preserved meats, you need it. Curing salt, aka Pink Salt, aka Prague Powder #1 of TCM (tinted curing mix), 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!