{"product_id":"curing-salt-1-6-25-nitrite","title":"CURING SALT #1 - 6.25% Nitrite","description":"\u003ch1 data-start=\"285\" data-end=\"321\"\u003e6.25% Nitrite – Curing Salt (#1)\u003c\/h1\u003e\n\u003ch3 data-start=\"322\" data-end=\"394\"\u003eThe Essential Curing Agent for Safe, Classic, Perfectly Pink Meats\u003c\/h3\u003e\n\u003cp data-start=\"395\" data-end=\"517\"\u003e\u003cstrong data-start=\"395\" data-end=\"410\"\u003eDISCLAIMER:\u003c\/strong\u003e This product is \u003cstrong data-start=\"427\" data-end=\"434\"\u003eNOT\u003c\/strong\u003e a table salt, seasoning salt, or edible finishing salt.\u003cbr data-start=\"490\" data-end=\"493\"\u003e\u003cstrong data-start=\"493\" data-end=\"517\"\u003eUSE FOR CURING ONLY.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"519\" data-end=\"865\"\u003eWhen it comes to curing meat safely and correctly, \u003cstrong data-start=\"570\" data-end=\"637\"\u003e6.25% Nitrite Curing Salt (Insta Cure #1 \/ Pink Curing Salt #1)\u003c\/strong\u003e is the gold standard. This blend contains \u003cstrong data-start=\"680\" data-end=\"720\"\u003e6.25% sodium nitrite and 93.75% salt\u003c\/strong\u003e—a precise ratio designed exclusively for short curing processes where the meat will be \u003cstrong data-start=\"808\" data-end=\"864\"\u003ecooked and eaten within a relatively short timeframe\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"977\"\u003eThis is the curing workhorse behind iconic meats like bacon, corned beef, pastrami, smoked sausages, and more.\u003c\/p\u003e\n\u003chr data-start=\"979\" data-end=\"982\"\u003e\n\u003ch1 data-start=\"984\" data-end=\"1022\"\u003eWhat It Does: Function, Not Flavor\u003c\/h1\u003e\n\u003ch3 data-start=\"1023\" data-end=\"1102\"\u003e\u003cstrong data-start=\"1027\" data-end=\"1100\"\u003eThe “Flavor Profile” of Curing Salt = Food Safety + Color + Tradition\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1103\" data-end=\"1172\"\u003eCuring salt isn’t about taste—it’s about transformation. It provides:\u003c\/p\u003e\n\u003cul data-start=\"1174\" data-end=\"1405\"\u003e\n\u003cli data-start=\"1174\" data-end=\"1244\"\u003e\n\u003cp data-start=\"1176\" data-end=\"1244\"\u003e\u003cstrong data-start=\"1176\" data-end=\"1207\"\u003eProtection against bacteria\u003c\/strong\u003e, including \u003cem data-start=\"1219\" data-end=\"1242\"\u003eClostridium botulinum\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1245\" data-end=\"1292\"\u003e\n\u003cp data-start=\"1247\" data-end=\"1292\"\u003e\u003cstrong data-start=\"1247\" data-end=\"1275\"\u003eThe signature pink color\u003c\/strong\u003e of cured meats\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1293\" data-end=\"1359\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1359\"\u003e\u003cstrong data-start=\"1295\" data-end=\"1323\"\u003eThe classic cured flavor\u003c\/strong\u003e found in ham, bacon, and sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1360\" data-end=\"1405\"\u003e\n\u003cp data-start=\"1362\" data-end=\"1405\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1405\"\u003eStabilization during the curing process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1407\" data-end=\"1476\"\u003eThis is a tool, not a spice—think chemistry meets culinary tradition.\u003c\/p\u003e\n\u003chr data-start=\"1478\" data-end=\"1481\"\u003e\n\u003ch1 data-start=\"1483\" data-end=\"1560\"\u003eWhere Nitrite Curing Salt Comes From: A Hundred+ Years of Meat Preservation\u003c\/h1\u003e\n\u003ch3 data-start=\"1562\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1566\" data-end=\"1598\"\u003eThe Origins of Modern Curing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1601\" data-end=\"1762\"\u003eHumans have been curing meat for thousands of years, but it wasn’t until the late 1800s–early 1900s that scientists discovered \u003cstrong data-start=\"1728\" data-end=\"1740\"\u003enitrites\u003c\/strong\u003e were responsible for:\u003c\/p\u003e\n\u003cul data-start=\"1764\" data-end=\"1861\"\u003e\n\u003cli data-start=\"1764\" data-end=\"1787\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1787\"\u003eThe preserved color\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1788\" data-end=\"1820\"\u003e\n\u003cp data-start=\"1790\" data-end=\"1820\"\u003eThe signature “cured” flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1821\" data-end=\"1861\"\u003e\n\u003cp data-start=\"1823\" data-end=\"1861\"\u003eThe inhibition of dangerous bacteria\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1863\" data-end=\"1931\"\u003eThis led to the standardized creation of \u003cstrong data-start=\"1904\" data-end=\"1915\"\u003eCure #1\u003c\/strong\u003e, also known as:\u003c\/p\u003e\n\u003cul data-start=\"1933\" data-end=\"2018\"\u003e\n\u003cli data-start=\"1933\" data-end=\"1950\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1950\"\u003eInsta Cure #1\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1951\" data-end=\"1971\"\u003e\n\u003cp data-start=\"1953\" data-end=\"1971\"\u003ePrague Powder #1\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"1995\"\u003e\n\u003cp data-start=\"1974\" data-end=\"1995\"\u003ePink Curing Salt #1\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1996\" data-end=\"2018\"\u003e\n\u003cp data-start=\"1998\" data-end=\"2018\"\u003eModern curing salt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2020\" data-end=\"2039\"\u003eWhy It’s Pink\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2153\"\u003eThe pink dye doesn’t affect flavor—it simply prevents accidental use as table salt (and thank goodness for that).\u003c\/p\u003e\n\u003chr data-start=\"2155\" data-end=\"2158\"\u003e\n\u003ch1 data-start=\"2160\" data-end=\"2203\"\u003eWhy Cooks and Butchers Use Curing Salt #1\u003c\/h1\u003e\n\u003ch3 data-start=\"2205\" data-end=\"2227\"\u003e\u003cstrong data-start=\"2209\" data-end=\"2225\"\u003eSafety First\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2228\" data-end=\"2339\"\u003eNitrite prevents the growth of harmful bacteria during curing—especially in low-oxygen, slow-cure environments.\u003c\/p\u003e\n\u003ch3 data-start=\"2341\" data-end=\"2373\"\u003e\u003cstrong data-start=\"2345\" data-end=\"2371\"\u003eSignature Cured Flavor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2374\" data-end=\"2468\"\u003eThat classic “cured” taste in bacon, ham, corned beef, and hot dogs?\u003cbr data-start=\"2442\" data-end=\"2445\"\u003eThat’s nitrite at work.\u003c\/p\u003e\n\u003ch3 data-start=\"2470\" data-end=\"2498\"\u003e\u003cstrong data-start=\"2474\" data-end=\"2496\"\u003eColor Preservation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2499\" data-end=\"2612\"\u003eWithout nitrite, cured meat turns gray.\u003cbr data-start=\"2538\" data-end=\"2541\"\u003eWith nitrite, it develops that beautiful, recognizable rosy-pink color.\u003c\/p\u003e\n\u003ch3 data-start=\"2614\" data-end=\"2649\"\u003e\u003cstrong data-start=\"2618\" data-end=\"2647\"\u003eEssential for Short Cures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2706\"\u003eCure #1 is specifically designed for meats that will be:\u003c\/p\u003e\n\u003cul data-start=\"2708\" data-end=\"2765\"\u003e\n\u003cli data-start=\"2708\" data-end=\"2725\"\u003e\n\u003cp data-start=\"2710\" data-end=\"2725\"\u003eCured briefly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2726\" data-end=\"2736\"\u003e\n\u003cp data-start=\"2728\" data-end=\"2736\"\u003eCooked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2737\" data-end=\"2765\"\u003e\n\u003cp data-start=\"2739\" data-end=\"2765\"\u003eEaten relatively quickly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2767\" data-end=\"2811\"\u003e(For long-term dry curing, Cure #2 is used.)\u003c\/p\u003e\n\u003chr data-start=\"2813\" data-end=\"2816\"\u003e\n\u003ch1 data-start=\"2818\" data-end=\"2861\"\u003eHow to Use 6.25% Nitrite Curing Salt (#1)\u003c\/h1\u003e\n\u003ch3 data-start=\"2863\" data-end=\"2909\"\u003e\u003cstrong data-start=\"2867\" data-end=\"2907\"\u003eUse ONLY According to Proper Recipes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2910\" data-end=\"2976\"\u003eBecause curing salt is a \u003cstrong data-start=\"2935\" data-end=\"2960\"\u003eprecise chemical tool\u003c\/strong\u003e, always follow:\u003c\/p\u003e\n\u003cul data-start=\"2978\" data-end=\"3059\"\u003e\n\u003cli data-start=\"2978\" data-end=\"3001\"\u003e\n\u003cp data-start=\"2980\" data-end=\"3001\"\u003eEstablished recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3002\" data-end=\"3029\"\u003e\n\u003cp data-start=\"3004\" data-end=\"3029\"\u003eRecommended cure ratios\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3030\" data-end=\"3059\"\u003e\n\u003cp data-start=\"3032\" data-end=\"3059\"\u003eProper safety precautions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"3061\" data-end=\"3091\"\u003e\u003cstrong data-start=\"3065\" data-end=\"3089\"\u003eTypical Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3092\" data-end=\"3108\"\u003eUse Cure #1 for:\u003c\/p\u003e\n\u003cul data-start=\"3110\" data-end=\"3304\"\u003e\n\u003cli data-start=\"3110\" data-end=\"3119\"\u003e\n\u003cp data-start=\"3112\" data-end=\"3119\"\u003eBacon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3120\" data-end=\"3135\"\u003e\n\u003cp data-start=\"3122\" data-end=\"3135\"\u003eCorned beef\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3136\" data-end=\"3148\"\u003e\n\u003cp data-start=\"3138\" data-end=\"3148\"\u003ePastrami\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3149\" data-end=\"3205\"\u003e\n\u003cp data-start=\"3151\" data-end=\"3205\"\u003eFresh smoked sausages (kielbasa, andouille, chorizo)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3206\" data-end=\"3224\"\u003e\n\u003cp data-start=\"3208\" data-end=\"3224\"\u003eSmoked poultry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3225\" data-end=\"3257\"\u003e\n\u003cp data-start=\"3227\" data-end=\"3257\"\u003eHam (wet brine or injection)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3258\" data-end=\"3304\"\u003e\n\u003cp data-start=\"3260\" data-end=\"3304\"\u003eVenison or game meats prepared for smoking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"3306\" data-end=\"3323\"\u003e\u003cstrong data-start=\"3310\" data-end=\"3321\"\u003eMethods\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"3324\" data-end=\"3403\"\u003e\n\u003cli data-start=\"3324\" data-end=\"3345\"\u003e\n\u003cp data-start=\"3326\" data-end=\"3345\"\u003e\u003cstrong data-start=\"3326\" data-end=\"3343\"\u003eDry rub cures\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3346\" data-end=\"3364\"\u003e\n\u003cp data-start=\"3348\" data-end=\"3364\"\u003e\u003cstrong data-start=\"3348\" data-end=\"3362\"\u003eWet brines\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3365\" data-end=\"3403\"\u003e\n\u003cp data-start=\"3367\" data-end=\"3403\"\u003e\u003cstrong data-start=\"3367\" data-end=\"3386\"\u003eInjection cures\u003c\/strong\u003e for thick cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"3405\" data-end=\"3422\"\u003e\u003cstrong data-start=\"3409\" data-end=\"3420\"\u003ePro Tip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3423\" data-end=\"3535\"\u003eCure #1 is incredibly potent—\u003cstrong data-start=\"3452\" data-end=\"3474\"\u003emore is not better\u003c\/strong\u003e.\u003cbr data-start=\"3475\" data-end=\"3478\"\u003eMeasure accurately and never substitute for regular salt.\u003c\/p\u003e\n\u003chr data-start=\"3537\" data-end=\"3540\"\u003e\n\u003ch1 data-start=\"3542\" data-end=\"3602\"\u003eThe Foundation of Safe, Beautiful, Flavorful Cured Meats\u003c\/h1\u003e\n\u003cp data-start=\"3603\" data-end=\"3853\"\u003e6.25% Nitrite Curing Salt (#1) is the trusted standard for short-term cured meats that will be cooked before eating. It provides safety, color, and that unmistakable cured flavor—making it a must-have for anyone curing meat at home or professionally.\u003c\/p\u003e\n\u003ch3 data-start=\"3855\" data-end=\"3876\"\u003e\u003cstrong data-start=\"3859\" data-end=\"3874\"\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3877\" data-end=\"3920\"\u003eSalt, Sodium Nitrite (6.25%), Pink Colorant\u003c\/p\u003e","brand":"The Spice Guy","offers":[{"title":"1\/4 lb.","offer_id":50370921136368,"sku":"82","price":5.5,"currency_code":"USD","in_stock":true},{"title":"32 OZ","offer_id":50370921169136,"sku":"83","price":25.0,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":50370921201904,"sku":"84","price":30.0,"currency_code":"USD","in_stock":true},{"title":"25 lb.","offer_id":50370921234672,"sku":"85","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/3977\/9824\/files\/curing-salt-1-625-nitrite-5339577.jpg?v=1788450376","url":"https:\/\/www.bbqrubs.com\/products\/curing-salt-1-6-25-nitrite","provider":"BBQRubs.com","version":"1.0","type":"link"}