Cure #1 is the classic curing salt used for cured, cooked meat products where sodium nitrite is needed for proper cured color, flavor development, and traditional cured-meat character.
This is the go-to cure for products such as bacon-style preparations, ham, smoked sausages, hot dogs, bologna, snack sticks, kielbasa, and other cooked or smoked cured meats. It is made with 6.25% sodium nitrite and 93.75% salt, giving processors and serious home charcuterie makers a standardized cure that is easy to measure and apply correctly.
Our Cure #1 has a lighter pink color than some commercial curing salts, but the formulation remains the standard strength: 6.25% sodium nitrite. The pink color is used to distinguish curing salt from regular table salt and should never be used as a measurement guide.
Sold in convenient 10 lb jars.
Usage Information
For most ground, comminuted, smoked, or cooked cured meat products:
Use 0.25% of the green meat weight
That equals:
1 oz per 25 lb of meat
At this use rate, a standard 6.25% Cure #1 delivers approximately 156 ppm ingoing sodium nitrite, which is the common maximum ingoing nitrite level used for many comminuted cured meat products under USDA/FSIS guidance.
For brines, pumped products, immersion cures, or specialized formulas, always calculate usage based on the specific process, pickup percentage, and applicable limits.
Important Handling Notes
Cure #1 is not regular salt and should never be used as a finishing salt, seasoning salt, or general-purpose food salt.
Always measure Cure #1 accurately with a gram scale. Do not measure by color, volume, or “pinches.” Keep tightly sealed, clearly labeled, and stored away from children, pets, and anyone unfamiliar with curing ingredients.
Ingredients: Salt, Sodium Nitrite
Sodium Nitrite: 6.25%
Salt: 93.75%
