Insta Cure No. 1 is a mixture of salt and sodium nitrite (NaNO2) and should be used for short-duration cures that sit for a couple of days to a couple of weeks, like capicola or mortadella.

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

It can feel like there are a dozen choices to make for a single meat purchase, so we've broken down the subtle difference between cured and uncured meat.

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%; ...