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%; ...

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.