Curing Ingredients

Lock in color, flavor, and shelf-life with our curated curing essentials. This collection covers both classic and “clean label” approaches—from Curing Salt #1 (nitrite cure for cooked and short-term cured meats) and Curing Salt #2 (nitrite + nitrate for long-aged, dry-cured products), to Veg-Cure 508-30K cultured celery powder for naturally cured applications. We also carry Potassium Nitrate (Saltpeter) for traditional recipes and specialty curing work. Built for makers who want consistent results, reliable performance, and the right cure for the job.