So I am reaching out to the experts here for a better understanding.
- What is curing salt?
- when should I consider using it?
This is really funny - I did a little more digging and was just about to add this link to my own post. Great explanation - good tutorial on the different cures as well. One of the leading paragraphs in the article below - THANKS CB
"Though salt has properties that can cure meat, when one talks about curing salts or cures they are referring to the use of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate (saltpeter) which are used in the processing of their meat. The main reasons to use curing salts in smoked sausages are to prevent botulism poisoning, as well as impede the development of many food spoiling bacteria that can thrive in low temperature environment of a smoker. But that is not all that cures do. These curing ingredients also retard rancidity, provide the characteristic flavor, color and extend the self life of the meat."