10 products

Cures

Q: What is meat cure and why do I need it?

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Q: How much cure do I use per pound of meat?

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Q: What's the difference between pink cure and table salt?

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PS Seasoning meat cures deliver the distinctive pink color, rich flavor, and extended shelf life that home meat crafters expect from professional cured meats. The lineup covers bacon, ham, jerky, sausage, venison, and poultry, with options for both wet-brine and dry-rub curing.

Frequently Asked Questions

What is meat cure and why do I need it?

Meat cure is a precise mixture of salt and sodium nitrite used to safely preserve meat, develop the iconic pink cured color, and prevent botulism in smoked sausage, jerky, summer sausage, ham, and bacon.

How much cure do I use per pound of meat?

The standard ratio is 1 ounce of cure per 25 pounds of meat for most sausage applications. For brine curing, use 1 lb of cure per gallon of water. Always follow specific instructions on each cure package.

What's the difference between pink cure and table salt?

Pink cure (Prague Powder #1, also called Speed Cure) contains 6.25% sodium nitrite blended with salt and dyed pink to prevent confusion with table salt. The sodium nitrite is what fixes cured color, develops cured flavor, and prevents botulism in smoked meats.