what it is the difference , pink curing salt #1and #2

Cure #1 is 6.25% sodium nitrite and 93.75% salt (sodium chloride). This is used for short-term cures, or for color-retention and/or flavor enhancement. Things like hot dogs or bacon are products that use this cure. Cure #2 is 6.25% sodium nitrite, 4.0% sodium nitrate and 89.75% salt (sodium chloride). This is used for long-term cures like salami or pancetta arrotolata. As the sodium nitrite depletes over time, the sodium nitrate gradually breaks down into sodium nitrite, ensuring continued efficacy against microorganisms.

I know this salt is gluten-free, but is it vegan?

What are you curing? Granola? It's curing salt for MEAT, so no, I would say it ISN'T vegan.

Why the propylene glycol and sodium bicarbonate?

Propylene Glycol is sticky when moist and sweet tasting yet harmless in food grade. Sodium Bicarbonate is added to the combination of salt and nitrites to help keep the meats from spoiling. Plus it helps to tenderize the meat, enhance flavor and keep more of the outside in and microbial out. Oddly, one teaspoon of Sodium Nitrate can remove the life from the body but it’s not enough to preserve it

Why cant I look under the bag?

Maybe a better question would be, Would you know how to pour water out of a pot with the instructions written on the bottom? DON'T SPILL THE SALT OUT OF THE BAG!!!

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Description

🧑‍🍳 Elevate Your Culinary Game with Anthony's Pink Curing Salt!

MASSIVE YIELD - Cure hundreds of pounds with just one bag!
CURE LIKE A PRO - Unlock the secrets of gourmet meat preservation!
BATCH TESTED QUALITY - Trust in our verified gluten-free formula.
COOK WITH CONFIDENCE - Ideal for wet-curing meats that require cooking.
VERSATILE APPLICATIONS - Perfect for sausages, fish, ham, and more!

Anthony's Pink Curing Salt No.1 is a premium 2 lb gluten-free curing salt, perfect for wet-curing a variety of meats including sausages, fish, and bacon. Made in the USA and batch tested for quality, this versatile product allows you to cure hundreds of pounds of meat with confidence.

Reviews

M**A

Reliable curing salt, great brand I’ve used for years

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.

2.09.2025

L**D

Works. Curing takes time

Works as stated. Smoked a chuck roast for 10 hours after curing in this salt for 3 days. Came out really good.

5.08.2025

C**N

Economical.

Nice to have a good quantity available, making it economical to make my ground beef sausage. This came packaged well. I believe it would store well in the bag it comes in, as it seems like it would help keep out moisture. However, I like to place some in a jar and the remainder in mylar bags, to store for later. Great product.

10.06.2025

A**E

We love this product!

I've really loved Anthony's products. This curing salt has been amazing! We've been able to cure our own bacon and we've already done it a couple times already! I don't think I'm going to go back to store bought bacon unless we're on a time crunch because it tastes so good!

7.09.2025

V**.

Great for bacon

Only reason not 5 stars is i wish it came in smaller size bagsBut i made bacon

8.12.2024

C**C

Good buy

10.09.2025

M**S

Must use for proper curing before cooking

Best used in the equalization method of curing meat. Since over dosing is not viewed as healthy the eq method utilizes very precise amount of this pink cure and normal salt.Color is nice and fresh looking due to the addition of the curing salt. Also the curing salt controls any unseen bacteria that is present in meats and spices used.#1 cure is used when the meat will be cooked upon completion of the curing time. I cure for 2-4 weeks vacuum bagged in refrigeration. There is a #2 cure and it is used when cooking will not happen. Ecample sausage that is cured by hanging in a cave.

19.06.2025

D**S

It’s a great cureing salt

It’s very good and it lasts a long time the curried salt really cures my beef jerky. Thank you.

28.05.2025

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