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Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.

Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.

Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.

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5/21/2014 – What is the difference between the quick cure and the pink curing salt? I'm trying to make bacon and summer sausage, which one should I be using?

Response From Southern Indiana Butcher Supply: Quick cure is a basic 6.25% sodium nitrite cure. It is generally used to produce fully cooked, ready to eat products such as smoked sausages, bologna, franks, summer sausage and the like. It is also used for curing bacon. Finished products are usually perishable and require refrigeration.

The Pink Curing Salt #2 is a blend of sodium nitrite and sodium nitrate and is used in dry curing processes. These products are not fully cooked but are air dried for periods of time and when finished may be eaten without further cooking. Examples include fermented sausages and country hams.

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