While they sound very different, the truth is that both cured and uncured ham are technically cured. The different comes in ...

Historically, when fresh meat was not readily available and refrigeration was not commonplace, curing was the primary method of preservation. Nowadays, cured meats have become dietary staples.

Cure #1 contains standard table salt (NaCl) and sodium nitrite (NaNO2 ), while Cure #2 is salt (NaCl), sodium nitrite (NaNO2 ), and sodium nitrate (NaNO3 ). Salting and Preservation ...

The bacon at Foster Sundry is cured in-house using pink curing salt (it's not the same thing as Himalayan pink salt), a mixture of sodium chloride (table salt) and sodium nitrite. Pink salt is ...

Anyway, in order to cure meat, we need sodium nitrite, which we find in a curing salt called Prague Powder #1. You can pick this up at Bloomington Spice Works located downtown at 311 N. Main St.

The parts per million (ppm) signifies the number of nitrates and nitrites in a curing salt. The rest is sodium chloride (salt): Bacon: 120 ppm or 0.012%; Dry-cured bacon: 200 ppm or 0.02%; ...

You can cure foods yourself with smoke or by packing them with salt. A combination of salt, sugar, and other flavors tastes better, though. Cured bacon technically means any form of preserved bacon.