Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA

Anthony's Pink Curing Salt No.1, offered in a 2-pound package, is an essential ingredient for anyone passionate about curing meats at home. This specialized curing salt is widely used by hobbyists and small-scale producers to ensure the safety, flavor, and color of cured meats like bacon, ham, and sausage. What sets this product apart is its reliable blend of sodium nitrite and salt, dyed pink to prevent confusion with regular salt. This careful formulation helps inhibit bacterial growth, preserve the meat, and develop that classic cured taste and appealing pink hue. The 2-pound size is particularly convenient, providing enough supply for multiple curing projects without the hassle of frequent repurchasing. Users often appreciate how straightforward it is to measure and integrate into recipes, making the curing process smooth and consistent. Whether you’re new to curing or an experienced charcuterie enthusiast, Anthony’s Pink Curing Salt No.1 offers peace of mind with quality and safety standards. Overall, it’s a trustworthy choice that supports delicious, homemade cured meats with great results.

This curing salt works exactly as it should. I use it for making homemade sausages and pastrami, and the flavor and color turn out great every time. The package is large and will last a long time. High quality, easy to measure, and very reliable. Great product for anyone who loves DIY curing!

I have both No.1 and No.2 curing salts from Anthony’s and have been using this brand for several years now. The quality is always consistent, and the packaging keeps the salt fresh and easy to store. It dissolves evenly and gives me excellent results every time I prepare dry-cured or smoked meats. I really appreciate that it’s made in the USA and clearly labeled, which makes it easy to use with confidence. Having a 2 lb bag is very convenient, since it lasts a long time even with regular use. Overall, Anthony’s is a brand I trust, and I will continue to buy their curing salts. Highly recommended for anyone serious about charcuterie or home curing.

We purchased this to make homemade pastrami and it was delicious! Tastes very different from the chopped and reformed deli pastrami. This type of curing salt is used in hams and many other types of meats to help preserve a pink or red color to the meat to keep it visually pleasing. You eat with your eyes first and if your ham looks brown or grey it won't look very tasty, may even look spoiled, rotten or incorrectly cooked or cured, even though it may taste fine. This is a large bag and 1 ounce can cure up to 25 pounds of meat per instructions. This bag will last a long time. How is this different than quick cure salt? Quick cure salts contain different levels of sodium nitrite and also contain sugar. So they may not be appropriate for curing in some cases. They also do not protect or enhance the meats color. This was a great price for this curing salt, much better value than other brands I researched online for the same exact ingredients and sodium nitrite ratio. I look forward to curing more meats, but it is a several day process and takes up a whole shelf in the refrigerator, so you have to plan accordingly. ( full price retail purchase)

Love this cure salt! I use it for bacon, pancetta, all kinds of cured meats! 10/10

I make my own bacon and use this for sausages. Although a must to use curing salt, I am very happy with this product purchase. The price is right and I trust them.

I have tried a few different products for curing meat. Anthony's curing. Works 100% used it in a batch of bacon. And it is amazing highly recommend using it

Es maravilloso para hacer jamón en casa