It's pink to make sure we don't use it as regular table salt and blends better with meat. Pink Curing Salt is used as a preservative when making charcuterie to slow bacterial and fungal growth and to preserve a good natural pink colour. It is sold under several names including Prague powder #1. Pink Curing Salt is excellent for use when making sausages, brining meats such as ham or turkey, or when smoking meats such as bacon or pastrami. A blend of salt and 6.25% sodium nitrite. Use 4 oz. to 100 lb. of meat to impart 156 ppm sodium nitrite. Can not be used as a substitute for table salt or sea salt
Ingredients: Salt, 6.25% sodium nitrite, FD & C Red #3.