Prague Pink curing salt, also known as Prague Powder #1 or Insta Cure #1, is a curing agent used in food preservation, particularly in curing meats like bacon, ham, and sausages. Unlike regular table salt, Prague Pink curing salt contains sodium nitrite, which serves as a preservative and color fixative, giving cured meats their characteristic pink hue and preventing the growth of harmful bacteria like Clostridium botulinum.
However, in recent times, there's been a growing concern about the health risks associated with sodium nitrite consumption, particularly its potential link to cancer. To address this concern, some variations of curing salts have been developed, such as those using potassium chloride instead of sodium chloride.
Potassium chloride is a salt substitute that provides the salty taste without the adverse health effects associated with sodium.
A Prague Pink curing salt made with potassium chloride would function similarly to traditional curing salts but with the added benefit of reducing sodium intake. It would still contain the necessary sodium nitrite for the curing process but would replace the sodium chloride component with potassium chloride. This substitution allows for the preservation and color-fixing properties required in cured meats while potentially reducing the health risks associated with excessive sodium consumption.
Nitrites: 6.25%