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Curing Salt

Curing salt is dyed to with dyes to discover it from ordinary salt. Also called Prague Powder. Use 1 ounce of purple pickling salt for each 25 lbs of meat, as extra may cause the beef to emerge as overly salty and unpalatable.

It’s smoky and distinctive flavor imparted while curing meat. Can be used to remedy any sort of meat that requires in addition cooking, smoking or canning. The wide spread treatment for ham, sausage, bacon, corned beef, poultry, and fish

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