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The Best Curing Salts for Smoking, Drying, and Brining
Written By Review Team at the Kitchen Institute
There’s nothing quite like a plate of cured meat. Whether you’re smoking or air-drying meat, curing can add depth of flavor and texture to all types of meats in a way that you can’t obtain with regular cooking processes. However, in order to properly cure meats, you’ll need the right curing salts. Used to preserve and add flavor to cured meats, curing salts are responsible for the characteristic flavor, texture, and color of these protein sources. To help you find the right curing salts for your needs, check out this guide. We’re here to discuss the best curing salts, especially our top choice, the Wishful Seasoning Curing Salt.
Detailing the Top Curing Salts of 2025
Wishful Seasoning Curing Salt
Best Overall
The professional-grade Wishful Curing Salt No.1 contains 6.25% sodium nitrite to create a delicious flavor without adding too much salt, all while preserving the meat so that it lasts longer. Perfect for curing poultry, ham, corned beef, sausage, fish, salami, bacon, and more, this pink curing salt is powerful, requiring just 1 teaspoon to cure 5 pounds of meat or fish.
The generous quantity in this jar contains enough curing salt to cure hundreds of pounds of meat, making it an excellent value for your money. With its perfect blend and professional results, this curing salt is an excellent choice if you’re looking to make delicious cured meats at home safely and efficiently with the same quality results you get from professional butchers. Overall, this curing salt nets its spot as the best on our list for its consistent quality results and superb value.
Hoosier Hill Farm Curing Salt
Best for Corned Beef and Brisket
Hoosier Hill Farm Curing Salt No. 1 creates delicious cured meats that not only look pleasing but taste great too. It can be used in a variety of recipes, including semi-dry and cooked meats.
It gives corned beef and briskets great flavor and texture and its 1 and 2.5-pound quantities can be used to cure up to hundreds of pounds of meat, making it a great choice for large quantities of meat curing. This is a great curing salt for those wanting to cure their own meats at home safely and deliciously.
Anthony’s Curing Salt
Best Gluten-free Blend
Anthony’s Pink Curing Salt No.1 is gluten-free and batch tested for perfection, so those with gluten intolerance can rest assured that it is safe to consume. This salt is ideal for wet-curing white fish, ham, salami, bacon, and more to lock in flavor and moisture while preserving color and preventing spoilage. The fine granules dissolve quickly in water and can be added directly to brines and rubs for maximum flavor.
This curing salt is made with a bright pink color of curing salts to add a beautiful look to your culinary creations and to keep it from being mistaken for other salts or spices. With its 6.25% sodium nitrite batch-tested and gluten-free formula, this is a great curing salt that can be used by both home cooks and professionals alike with great success.
The Spice Lab Curing Salt
Perfect for Hunters
This curing salt is recommended for meats that will be cooked and eaten quickly, due to its short curing time. Formulated for homemade jerky seasoning and curing game for hunters, this salt locks in flavor to cured meats, ensuring the flavor stays intact even after the curing process.
Additionally, this pink curing salt is made up of sodium nitrite and table salt, making it perfect for preserving meat as it binds with the proteins. The Spice Lab takes pride in providing high-quality products made in the USA that are free from artificial ingredients, and this salt is no different. With this pink curing salt, one can enjoy delicious lip-smacking cured meats without compromising on quality.
SPQR Seasonings Curing Salt
Space Saver
SPQR Seasonings Curing Salt No.1 is great because of its convenient size and ease of measuring and pouring. The dual-action cap makes it easy to measure the correct amount every time with no mess and the container is designed to fit in among your other spices and seasonings. Its container is clearly labeled so you will not get it confused with your other salts and the bottle contains enough powder to cure hundreds of pounds of meat with high-quality preservation.
Its curing agent is made up of 6.25% sodium nitrite, which helps to quickly cure meat that requires cooking before consumption. Whether you’re looking to preserve sausages, ham, salami, fish, or all types of bacon, this curing salt is ideal for its high quality, no-mess pouring, and convenient size.
Buying Guide: Curing Salt
When it comes to curing and preserving meat, one of the most important elements is quality curing salt. This unique blend of salt, sodium nitrite, and occasionally other curing agents is essential for creating safely cured meats, which can be enjoyed for months.
When it comes to choosing the right curing salt for your curing projects, there are a variety of factors to consider. This comprehensive guide will help you understand what these factors are so you can make the best decision for your needs.
What Is Curing Salt?
Curing salt is a unique blend of salts used to cure or preserve meats. The main ingredients are salt (often sea salt or finely ground coarse salt) and sodium nitrite. These two ingredients are essential to the curing process, as they work together to prevent the growth of bacteria while simultaneously preserving flavors and color. Additionally, some brands may include other ingredients to enhance the flavor profile and texture of the meat.
Types of Curing Salt
Curing salts are typically labeled as either Prague powder #1 or Prague powder #2.
- Prague powder #1, also known as pink curing salt, is a combination of salt and sodium nitrite that is used for short-term curing. It is typically used with pork, bacon, and other forms of meat that require a rapid cure, such as corned beef.
- Prague powder #2 is a combination of salt, sodium nitrite, and a small amount of sodium nitrate, which is for longer-term curing and works with any type of meat.
What Is the Right Ratio?
When it comes to curing salt, it is important to consider the ratio of salt to sodium nitrite. Ideally, you’ll want to look for a brand that provides a ratio of 6.25% sodium nitrite to 93.75% sodium chloride (salt). If the sodium nitrite is higher than 6.25%, it could create an overly salty or bitter product that may not be desirable. It is also important to note that any brand that contains a lower concentration of sodium nitrite may be less effective at preserving and curing the meat.
Label Requirements
When buying a curing salt, it is important to look for a product that meets the U.S. Department of Agriculture (USDA) guidelines. Specifically, the label should clearly state the ingredients and the ratio of sodium nitrite to salt, as well as the weight of each ingredient. Additionally, the label should include a statement that the product is intended for meat curing purposes.
How to Store Curing Salts
To maintain the best quality curing salt, it is important to store it properly. Usually, this includes keeping the curing salt in an airtight container, such as jars or resealable bags, and storing it in a cool, dry place. It is also a wise idea to check the expiration date on the package to ensure that the curing salt has not expired or degraded in quality.
People Also Asked
What is curing salt and what type should I use?
Curing salt, also known as pink salt, is a combination of sodium chloride and sodium nitrite used to cure meats to prevent spoilage. The type you should use depends on the type of curing you are doing. A combination of Prague powder #1 and #2 is typically used for short-term or cold-smoking applications, while Prague powder #2 is used for long-term curing applications such as dry-curing salami.
What are the benefits of using curing salt to preserve meats?
Using curing salt to preserve meats helps prevent bacteria growth and extend the shelf life of the meat. This can help protect against foodborne illnesses and keep food fresh longer. Additionally, curing salts can act as a preservative to reduce oxidation and retain moisture in meats, helping to keep them juicy and flavorful.
How much curing salt should I use?
The amount of curing salt to be used will depend on the type of curing you are doing, the type of meat being cured, and the temperature and time of the curing process. Generally, a ratio of 1 teaspoon per 5 pounds of meat is recommended for cold-smoking applications, and 1 teaspoon per 25 pounds of meat for dry-curing applications.
Is there a difference between curing salt and regular table salt?
Yes, there is a difference between curing salt and regular table salt. Curing salt contains sodium nitrite, which helps preserve the meat during the curing process by killing off harmful bacteria that can cause spoilage. Regular table salt does not contain any nitrites or nitrates, and therefore, cannot perform this function.
What are curing salt’s shelf life and storage requirements?
When stored properly in an airtight container in a cool, dry place, curing salt can last indefinitely or up to two years at room temperature — it can last even longer if stored in a refrigerator or freezer. It is important to keep curing salts away from moisture or heat sources to prevent them from absorbing moisture from the air or breaking down due to heat.
Does curing salt contain nitrites or nitrates?
Yes, curing salts typically contain sodium nitrite or potassium nitrate, which are responsible for preserving the meats during the curing process by inhibiting bacterial growth that causes spoilage.
Can I use curing salt for any other cooking applications besides making cured meats?
Although it is best known for its use in preserving and flavoring cured meats, curing salt can also be used as a seasoning when cooking vegetables, as a rub on steaks before grilling, or even sprinkled onto popcorn for an extra kick of flavor!
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