- 5 tsp pink curing salt #1
KIDDOCJJ Tip: I must first clarify this is NOT Pink Himalayan Salt! Pink Curing Salt #1, also known as Prague Salt, contains, by law, 6.8-6.9% nitrate, and the remainder is Sodium Chloride (NaCl). Why? Nitrates in small amounts stop the growth of botulism and Listeria, both bacteria that thrive during the corning process unless nitrates are present. Curing Salt #1 is meant for use with brining and wet meat preservation, whereas #2 typically is used for dry meats like ham and salami.
Nitrates are present in many vegetables including beets, cabbage, carrots, celery, radishes and spinach. Don't be misled if a package says "nitrate free" and is loaded with celery powder - it's essentially delivering sodium nitrate extracted from the powder.