Anthony's Curing Salt. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. This type of curing salt is used in hams and many other types of meats to help preserve a pink or red color to the meat to keep it visually pleasing.
You eat with your eyes first and if your ham looks brown or grey it wont look very tasty may even look spoiled rotten or incorrectly cooked or cured. Pink Curing Salt 1 2lb Prague Powder by Anthonys Certified Gluten-Free. Use saltpeter as a substitute for the Prague powder 1 type of curing salt.
A decent second choice.
FREE Shipping within Japan. Perfect for curingpreserving sausages white fish salamis all types of bacon and more. As a curing agent this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance. You eat with your eyes first and if your ham looks brown or grey it wont look very tasty may even look spoiled rotten or incorrectly cooked or cured.
