Anthony's Pink Curing Salt No.2, 2 lb

Works as expected. I am curing bacon at home in my refrigerator. This curing salt was recommended by someone who does a lot of home cured bacon, and he was correct. It doesn't take much so I can cure a lot of bacon with this one bag. Just measure out the correct amount for your pork belly weight, mix it with the other ingredients in the rub and cover the bacon on all sides. Works great!

Best used in the equalization method of curing meat. Since over dosing is not viewed as healthy the eq method utilizes very precise amount of this pink cure and normal salt.Color is nice and fresh looking due to the addition of the curing salt. Also the curing salt controls any unseen bacteria that is present in meats and spices used.#1 cure is used when the meat will be cooked upon completion of the curing time. I cure for 2-4 weeks vacuum bagged in refrigeration. There is a #2 cure and it is used when cooking will not happen. Ecample sausage that is cured by hanging in a cave.

Nice to have a good quantity available, making it economical to make my ground beef sausage. This came packaged well. I believe it would store well in the bag it comes in, as it seems like it would help keep out moisture. However, I like to place some in a jar and the remainder in mylar bags, to store for later. Great product.

I have it in the brine right now I do know the results. Package was delivers on time and it was exactly what ai expected. Thanks

Está sal está muy buena un gusto sabroso está muy pero muy rica,se las recomiendo mucho mucho

Me sirvió de mucho

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It’s very good and it lasts a long time the curried salt really cures my beef jerky. Thank you.