What is curing salt?

Curing salt, also known as Prague powder or saltpeter (Chilean saltpeter), is a mixture of sodium chloride (NaCl) and sodium nitrite (NaNO2) used to preserve meat. The nitrite gives the meat its characteristic pink colour and also prevents the growth of harmful bacteria, making the meat safe to consume for a longer period of time.

Curing salt is usually used in the production of bacon, sausage, ham, jerky, and other cured meats. It is important to use the correct amount of curing salt, as too much can make the meat unsafe to eat while too little may not be enough to prevent spoilage. It is also important to keep curing salt out of reach of children and pets, as it can be toxic if ingested in large amounts.