Homemade curing salt

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Original poster
SMF Premier Member
Sep 15, 2023
Where I am I cannot get a curing salt of only sodium nitrate. Everything here comes with sodium nitrate.

However I have found a shop that can get me just sodium nitrite. Can I prepare my own curing salt with 6.25% sodium nitrite and 93.75% Himalayan salt.
If you can get sodium nitrite, the formula for making your own cure #1 is very simple. 1 pound of pure salt (no iodine) and 1 ounce of pure sodium nitrite. Be sure the grain size is the same, otherwise the different size particles will settle out.
Thanks everyone.
I'm in another continent.
Many places here just use plain salt for sausages here.

I was going to use Himalayan salt instead of table salt for the colour. I suppose it can try getting food colouring and try to colour the salt prior to blending with the sodium nitrite. I just don't want it to react prematurely.
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Use the ratio indaswamp indaswamp posted.
Himalayan salt is OK but needs to be very fine texture.
DON'T add any food coloring in your mix.
It will not give you a similar product as the pink salt we have here in the US.
Our US curing (pink) salt has another significant ingredient you cannot replace in a home kitchen.
Simply label the container as POISON and put out of reach of yourself and other family members.
You will need to shake the container well to assure even mixing of the salt and sodium nitrite before measuring out for your curing project. Yes the salt and nitrite will separate quickly over time no matter the grain size of your salt or even if you run it through a grinder. Salt and sodium nitrite do not bind

Any questions give me a message
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Here is the big point we cannot replicate at home.
The commercial mixes use ethylene propylene glycol (EG) (PG) as a binder to keep the coloring dye, salt, and sodium nitrite in a suspension.
Without the EG, I don't know red dye mix.
I stir my #1 salt jar before measuring just in case.

I get really frustrated with myself when my brain is correct, but my fingers don't follow through
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