What kind of salt to use for curing pork?

* Contains Nitrates: Curing salt contains sodium nitrite, which is crucial for curing meat. It inhibits the growth of harmful bacteria like Clostridium botulinum, which can cause botulism. It also contributes to the characteristic pink color and flavor of cured meats.

* Lower Sodium Content: Curing salt typically has a lower sodium content than table salt, which is important when considering the overall sodium content of your cured product.

Types of Curing Salt:

* Prague Powder #1: This is a popular choice for home curing and contains sodium nitrite.

* Prague Powder #2: Contains both sodium nitrite and sodium nitrate. While it can be used for curing, it's typically not recommended for home curing as it can lead to an undesirable "metallic" flavor.

Important Notes:

* Always follow the instructions on the curing salt package.

* Never substitute table salt for curing salt. Table salt lacks the necessary nitrite for safe curing.

* Use the correct amount. Too little curing salt can lead to bacterial growth, while too much can make the meat overly salty.

* Properly store cured meats. Store cured meats in the refrigerator or freezer to prevent bacterial growth.

Beyond Curing Salt:

* Sugar: Sugar is often used in curing recipes to balance the saltiness and enhance flavor.

* Spices: You can add spices like black pepper, garlic powder, and paprika to your curing brine for additional flavor.

Remember: Curing meat is a delicate process. It's essential to understand the proper techniques and safety guidelines. If you're unsure about anything, consult a reputable source on meat curing.