Anthony's Premium Pink Curing Salt #2

Pink Curing Salt #2 - Batch Tested and Verified Gluten Free Use for long, slow cures of meat (weeks to months) Ideal for dry-curing meats like salami, pepperoni, prosciutto and dry sausages Contains 4% Sodium Nitrate and 6% Sodium Nitrite Perfect for meats that do not require cooking/smoking/canning   Pink Curing Salt #2, also known as Prague Powder #2 or InstaCure #2, is generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption. Use Anthony's Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance. Unlike Pink Curing Salt #1, the antimicrobial powers of Pink Curing Salt #2 are released over time as the nitrates convert into nitrites that are then broken down to nitric oxide, which acts as an oxidizing agent keeping the meat safe from har