How to Substitute for Curing Salt

Curing salt was originally developed for the process of curing meat, poultry, game and fish. The curing process helps to preserve the food and prevent a loss of flavor. Curing salt is different from regular salt, namely because the grains of salt are larger and are able to absorb more moisture. There are times when you may find yourself without a required ingredient, and in most cases, you can use a substitute. When preparing a dish that requires the use of curing salt, you can include a substitute instead.