Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA

This curing salt works exactly as it should. I use it for making homemade sausages and pastrami, and the flavor and color turn out great every time. The package is large and will last a long time. High quality, easy to measure, and very reliable. Great product for anyone who loves DIY curing!

I have both No.1 and No.2 curing salts from Anthony’s and have been using this brand for several years now. The quality is always consistent, and the packaging keeps the salt fresh and easy to store. It dissolves evenly and gives me excellent results every time I prepare dry-cured or smoked meats. I really appreciate that it’s made in the USA and clearly labeled, which makes it easy to use with confidence. Having a 2 lb bag is very convenient, since it lasts a long time even with regular use. Overall, Anthony’s is a brand I trust, and I will continue to buy their curing salts. Highly recommended for anyone serious about charcuterie or home curing.

Love this cure salt! I use it for bacon, pancetta, all kinds of cured meats! 10/10

We purchased this to make homemade pastrami and it was delicious! Tastes very different from the chopped and reformed deli pastrami. This type of curing salt is used in hams and many other types of meats to help preserve a pink or red color to the meat to keep it visually pleasing. You eat with your eyes first and if your ham looks brown or grey it won't look very tasty, may even look spoiled, rotten or incorrectly cooked or cured, even though it may taste fine. This is a large bag and 1 ounce can cure up to 25 pounds of meat per instructions. This bag will last a long time. How is this different than quick cure salt? Quick cure salts contain different levels of sodium nitrite and also contain sugar. So they may not be appropriate for curing in some cases. They also do not protect or enhance the meats color. This was a great price for this curing salt, much better value than other brands I researched online for the same exact ingredients and sodium nitrite ratio. I look forward to curing more meats, but it is a several day process and takes up a whole shelf in the refrigerator, so you have to plan accordingly. ( full price retail purchase)

I have tried a few different products for curing meat. Anthony's curing. Works 100% used it in a batch of bacon. And it is amazing highly recommend using it

I make my own bacon and use this for sausages. Although a must to use curing salt, I am very happy with this product purchase. The price is right and I trust them.

Finding pink curing salt was tough in local retail stores. I happened across this product in my search for curing salt (high in Nitrates) to cure a pork loin to make smoked Canadian Bacon. I found the right product. Use the instructions found on the providers web site or you can over-cure your meat. It takes longer than 12 hours to cure a pork loin, so I use the 3-4 day method and it works great. Overall, after smoking two half pork loins, I can say without any reservation that this curing salt works great. Look no further than right here for a meat curing salt. ******* 01/01/2017 - Update I have used this curing salt throughout the 2016 cooking season with really good results. I primarily use it for curing pork loins to make Canadian Bacon. At first, I was using too much curing salt. Going the the Anthony Goods web site, they gave the proper amount needed to do the job and I started to follow those directions. For 10 lbs of pork loin, I use 2 teaspoons full. Brine the loins for 4 days in a mixture of sea salt and curing salt and they come out with a mild salt taste and pink throughout. If this is something you cook, I can continue to recommend this curing salt to you. ******* 02/10/2017 - Update/Tip Just posted a couple pictures about this salt and brining. The manufacturer's website has some great tips. The pics I posted are of how long to brine. The one with the discolored center (gray color) was brined for just less than 3 days. The curing salt didn't penetrate throughout. The second was brined for 4 days plus. Which is more appetizing? The pink salt makes the pork loin more aesthetically pleasing.

Super easy to use. I used mine for beef jerky sticks. Probably cut your ratio in half otherwise it comes out a little saltier than expected. But great product very happy.

Excelente fue mi primera vez y mi pieza quedo excelente lo que si es mucho producto para la cantidad que se utiliza pero excelente relación calidad cantidad precio

Eficiencia y calidad en su producto.

Aún no la pruebo pues es para mi hijo pero espero q sea muy útil y buena

Le pongo una estrella menos ya que no tiene la dosis ideal en el empaque y las dosis recomendadas en su página viene en medidas que no usamos en México (1 Oz por 25 Lbs.) así que tuve que convertir a gramos por kilo (2.5 gr X Kilo de carne) ...de nada.

Apenas lo usaré, pero la caducidad solo dura 6 meses, solo 3 meses que lo compre, dura muy poco o mandan lo más próximo a vencer