When cooking, using the perfect curing salt can make a world of difference to your dish. Pink curing salt, also known as Prague powder, is one of the top salts for curing all kinds of meats, including beef, poultry and fish. In fact, pink curing salt is quickly becoming the number one go-to salt for safe and high quality meat curing. It comes with benefits both for your health and the curing process, making it a must have in the kitchen.
What is Pink Curing Salt?
Source: The Practical Pioneer
Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium chloride and (table salt) and sodium nitrite. It is dyed pink so that it won’t be confused with table salt, it should not be used in excess. Though it is used to cure meat, it is not present in finished, cured meats in a high enough dosage to cause issues. This makes it entirely safe for the curing process.
How Pink Curing Salt Improves Your Food
Pink curing salt is ultimately used to cure meat, meaning that it makes it so that the botulinum toxin cannot produce. Once known as sausage disease or sausage poisoning, botulism was derived from “botulus,” the Latin word for sausage. In short, clostridium botulinum is a bacterium that is present in soil and water. The spores of the bacteria can become airborne and land on food where, under the right conditions, can reproduce. When it reproduces, it creates the toxins known as botulinums, which cause botulism, a foodborne illness that is rare but extremely severe.
Pink curing salt helps stop the bacteria in its tracks, preventing reproduction and the growth of the toxin. Nitrites prevent the growth of anaerobic bacteria. Nitrates turn into nitrites over time, making them a “time release” inhibitor of the harmful compound. Sodium nitrite can only be purchased when it has been mixed with and cut by salt.
When added to meat for curing, the nitrites in pink curing salt are converted to nitric oxide during the curing process, a compound that is not harmful. In short, home cooks do not have to worry about using pink curing salt, as the amount of nitrite in cured meats is not harmful or toxic at all.
Responsible Use of Pink Curing Salt
Again, it’s important to remember that pink curing salt by itself is 100% toxic to humans. It should never be used as regular table salt and should not be sprinkled on food for flavoring. Pink curing salt is just that—curing salt. The number one health benefit of this salt is that it removes toxins from meat, making sausages, roasts, steaks, poultry, and many others safe to eat.
Pick Up a Bag and Get Cooking
If you’re looking to cure your own meats using pink curing salt, or Prague powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-free and batch tested for perfection. It is perfect for both curing and preserving sausage, white fish, all kinds of bacon, salami, and much more. In fact, the bag contains enough pink curing salt to cure hundreds of pounds of meat, making it an extremely economical and practical buy. You can pick up a bag for just $13.99 from Anthony’s Organic and Natural Flours, Meats, and Food, as well as receive discounts the more bags you buy!
FAQs
Pink curing salt helps stop the bacteria in its tracks, preventing reproduction and the growth of the toxin. Nitrites prevent the growth of anaerobic bacteria. Nitrates turn into nitrites over time, making them a “time release” inhibitor of the harmful compound.
Is pink curing salt good for you? ›
Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. Pink salt is dyed pink in color so it cannot be confused with table salt. This dyed salt imparts characteristic color and flavor to cured meats. Do not use pink salt like regular table salt.
What does curing salt do to meat? ›
Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus.
What is pink salt good for cooking? ›
Put it in sauces and marinades or add it to your food at the dinner table. Some people even use pink Himalayan salt as a cooking surface. Large blocks of the salt can be purchased and used to grill, sear and impart a salty flavor to meats and other foods.
Can you use too much pink curing salt? ›
If, for example, a mistake is made and too much curing salt is added the consumer is alerted because the product will be too salty. It must be kept in mind that preblended curing mixes may have different concentrations of nitrite.
What is the healthiest salt in the world? ›
Some salts, including pink Himalayan salt and types of sea salt, are considered by many to be healthier than table salt. They are revered for their taste and texture and preferred by some because most (but not all) are less processed and may contain more trace minerals.
What are the side effects of pink salt? ›
Eating lots of Himalayan pink salt can result in: Excess chlorine levels - Consuming a lot of Himalayan pink salt can increase acidity in the body by causing hypochloraemia. This can lead to dehydration and also kidney failure. It can also create complications for people with diabetes.
Who should not use pink salt? ›
Nearly half of U.S. adults have high blood pressure, so getting a lot of sodium of any kind isn't a good idea. Pink Himalayan salt isn't an exception to that. Heart disease: High blood pressure is the leading cause of cardiovascular disease. Over time, this can lead to stroke, heart attack, or heart failure.
Is pink salt good for high blood pressure? ›
Eating too much salt of any kind is not recommended for people with high blood pressure or kidney diseases. Although Himalayan pink salt is often touted as a healthier salt because it is said to contain less sodium per serving than ordinary table salt, no large-scale studies have supported this claim.
Why is pink salt healthier? ›
This special type of salt has a unique combination of minerals, including magnesium, calcium, and potassium, that help to stimulate circulation and detoxify the body. As a result, it can help to flush out toxins, reduce puffiness and bloating, and help keep your skin looking soft and healthy.
Responsible Use of Pink Curing Salt
Again, it's important to remember that pink curing salt by itself is 100% toxic to humans. It should never be used as regular table salt and should not be sprinkled on food for flavoring. Pink curing salt is just that—curing salt.
What is the difference between pink salt and pink curing salt? ›
It is understandable why Pink Curing Salt might be confused with Himalayan Pink Salt. The clue however is in the name in that Pink Curing Salt is used specifically for the curing of meats whereas Himalayan Pink Salt is used as a seasoning during cooking or for a finished dish.
What is a natural alternative to pink curing salt? ›
Celery juice and celery juice powder contain natural nitrates which deliver the color, flavor, and functional benefits of cure.
Is it good to use pink salt everyday? ›
Sodium intake
While sodium is necessary in small quantities, too much can have a negative impact on health. Those with kidney, heart, or liver issues, or people on a sodium-restricted diet, should monitor their sodium intake and limit their use of all salt, including pink Himalayan salt.
Can I drink Himalayan salt water every day? ›
You can find 18% of sodium in every 1.5 grams of water sufficient for the body. You can drink Himalayan saltwater as a beverage regularly but only in small amounts so that the beneficial properties do not backfire.
Does Himalayan pink salt have iodine? ›
1 Regular table salt is usually marked "iodized," meaning the salt is refined with a small amount of iodine, which can help prevent iodine deficiency. Since Himalayan pink salt is unrefined, there is no iodine added. There may be a trace amount of natural iodine present, but not as much as iodized table salt.
