Curing Salt

Curing salt is a mixture of table salt and sodium nitrite (or sodium nitrate) used for curing and preserving meat. Sodium nitrite inhibits the growth of bacteria, particularly Clostridium botulinum, and also gives cured meats and sausages their characteristic pink-red colour. It is widely used in home production of ham, salami, sausages and pâtés. It must be measured precisely according to the recipe, as excessive amounts of nitrites are harmful to health. It is usually sold as a slightly tinted salt to distinguish it from regular table salt. When using curing salt, always follow the recommended quantities and the manufacturer'so safety instructions.