Cure #2 — Pink Curing Salt for Dry Curing
Cure #2 is the classic curing salt used for traditional dry-cured and long-aged meat products where both sodium nitrite and sodium nitrate are needed during the curing process.
This cure is commonly used for products such as dry-cured salami, soppressata, saucisson sec, coppa, lonza, bresaola, pancetta, guanciale, and other whole-muscle or fermented dry-cured meats that cure and dry over an extended period of time.
Cure #2 contains both nitrite and nitrate because long-aged products require a curing system that works over time. The nitrite helps support cured color and traditional cured-meat flavor early in the process, while the nitrate acts as a longer-term reserve that can gradually convert to nitrite during drying and aging when used with the proper process and culture.
Our Cure #2 has a lighter pink color than some commercial curing salts, but the formulation remains a professional curing blend. The pink color is used only to distinguish curing salt from regular table salt and should never be used as a measurement guide.
Sold in convenient 1 lb bags.
Usage Information
For dry fermented salami and most comminuted dry-cured products:
Use 0.25% of the green meat weight
That equals:
2.5 g per kg of meat
1 oz per 25 lb of meat
For whole-muscle dry-cured products:
Use according to a validated formulation and process. Whole-muscle curing rates may vary depending on the product, salt percentage, cure method, drying time, and target finished characteristics.
Always weigh Cure #2 accurately with a gram scale and distribute it evenly throughout the meat mixture or curing blend.
Important Handling Notes
Cure #2 is not regular salt and should never be used as a finishing salt, seasoning salt, or general-purpose food salt.
This product is intended for dry-cured meats that undergo a proper curing, drying, and aging process. Accurate formulation, correct weighing, proper sanitation, controlled temperature and humidity, and validated drying procedures are essential when producing dry-cured meats.
Keep tightly sealed, clearly labeled, and stored away from children, pets, and anyone unfamiliar with curing ingredients.
Ingredients: Salt, Sodium Nitrite, Sodium Nitrate
Sodium Nitrate: 6.40%
Sodium Nitrite: 6.20%
Salt: 87.40%
