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Description
Curing Salt, also known as Prague Powder, is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, Clostridium botulinum, which causes botulism) and preserve the original color of the meat.
Use 1 ounce for every 25 pounds of meat, as more may cause the meat to become overly salty. Curing Salt should not be used in place of table or seasoning salt.
