Food & Kitchen
Cure / Pink Salt Calculator
Pink salt #1 (Prague Powder #1, 6.25% sodium nitrite) prevents botulism in smoked/cured meats. Over-curing is toxic. Always weigh precisely.
Pink salt #1
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- Pink salt (tsp)
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- Kosher salt
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- Max ppm nitrite
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FAQ
Is pink salt dangerous? +
It is at high doses — that pink dye is intentional so you do not confuse it with regular salt. At correct dosage (2.5 g per kg meat) it is one of the safest preservatives known.
Pink salt #1 vs #2? +
#1 is for short-cure smoking and curing (bacon, pastrami, ham). #2 contains sodium nitrate as well — for long dry-cure salami and aged products.
Can I skip the cure? +
For long low-temp smokes (under 200F internal for 4+ hours), no. The danger zone for botulism is real. Hot-smoked meats reaching 165F+ quickly are fine without cure.