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Gourmet Food WorldMolecular GastronomyCuring AgentsD.Q. Curing Salts - Pink Salt
D.Q. Curing Salts - Pink Salt

D.Q. Curing Salts - Pink Salt

from United States by Gourmet Imports
1 bag - 8 oz room temp $10.98 $5.49 5710702
1 resealable bag - 14 oz room temp $4.37 $3.80 5710704
1 bag - 1 lb room temp $9.63 $9.63 5710701
1 bag - 2 lbs room temp $8.69 $17.37 5710703
1 case - 50 lbs room temp $14.68 $734.14 5710709

D.Q. Curing Salts - Pink Salt

Use for curing meats, D.Q. Curing Salt is a combination of salt and sodium nitrate. This pink salt for curing is rubbed in small amounts to cure hams, beefs, bacon, sausages, and other meats, to prevent the growth of bacteria. The meat will be ready to cook or smoke instantly.

Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol with FD&C Red# 3, Sodium Carbonate
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.
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Product Questions And Answers

Q: is D.Q. Curing Salts- Pink Salts good to use for beef jerky?
A: This salt is perfect for making beef jerky.

Q: What are the ingredients of the D.Q. Curing Salt #1, Pink Salt? Thank you.

These are the ingredients:

Salt, sodium nitrite (6.25%), propylene glycol with FD&C red# 3, Sodium carbonate

Q: is this the same as called peter salt that was used to cure meat yrs ago?
A: No, they are not the same. Pink salt does not contain potassium nitrate (Saltpeter), it contains sodium nitrite and table salt.

Q: What is the difference between curing salts #1&2?

Curing salt #1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not dried sausages etc. Curing salt #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc, and some air dried hams.


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