Why curing salt is measured so carefully
Curing salts add a small, precise amount of sodium nitrite to meat. Nitrite protects against botulism, keeps cured meats pink and gives them their typical flavor. Too little leaves the product unprotected; too much is toxic. Because the right amount is tiny, a few grams for several pounds of meat, it should be calculated and weighed rather than guessed.
The formula
Curing salt (g) = meat weight (g) × target nitrite (ppm) ÷ 1,000,000 ÷ nitrite fraction of the cure
Ppm (parts per million) is the same as milligrams per kilogram of meat. Cure #1 is 6.25% sodium nitrite, so the nitrite fraction is 0.0625.
Example
For 5 lb (2,268 g) of pork for fresh sausage, at the USDA limit of 156 ppm:
- Nitrite needed: 2,268 × 156 ÷ 1,000,000 = 0.354 g
- Cure #1: 0.354 ÷ 0.0625 = 5.7 g, about one level teaspoon
- Salt from the cure: about 5.3 g
- Salt for a 2% total: 45.4 g, so add about 40 g of plain salt
Common curing salts
| Product | Nitrite | Typical use |
|---|---|---|
| Cure #1 (Prague Powder #1, Insta Cure #1, pink curing salt) | 6.25% | Sausages, bacon, ham, jerky that are cooked or eaten soon |
| Cure #2 (Prague Powder #2) | 6.25% nitrite + 4% nitrate | Long dry cures: salami, coppa, prosciutto |
| European nitrite curing salt | about 0.4 to 0.9% | Used in place of all the salt |
Cure #1 and #2 are dyed pink so they are never mistaken for table salt. Morton Tender Quick is a different blend with much more salt; follow its own instructions.
USDA limits on ingoing nitrite
- Comminuted products (sausages, ground meat): 156 ppm
- Immersion-cured or pumped products (ham): 200 ppm
- Pumped bacon: 120 ppm, with 550 ppm of sodium ascorbate or erythorbate
- Dry-cured products: up to 625 ppm of nitrite
Good practice
- Weigh the cure on a scale that reads to 0.1 g. A teaspoon is only an approximation.
- Mix the cure with the salt and spices first, then into the meat, so it is evenly spread.
- Keep meat cold, below 40 °F, while curing.
- Store curing salts out of reach of children, clearly labeled.
- Do not use Cure #2 for bacon or other products that will be fried at high heat.