Pink Curing Salt?

[RRR]

Is this normal? I live in the Philippines and have to order everything I don’t go into the large cities.

 

[daveomak]

Is the above description on the package ??? if it is, I would use it...
Use at 1 tsp. per 5#'s of meat... or 1.13 grams per 1 pound... 2.5 grams per Kilo... That's for sausage.... that give ~156 Ppm nitrite
For dry rub curing meats 3.2 grams per Kilo.. that gives ~200 Ppm nitrite

 

[SonnyE]

I agree with Dave.
It has the right numbers: 93.75%, and the most important one 6.25% Sodium Nitrite.
Same numbers as my Prague Powder #1.
Just be aware that 2 Kilo's is going to last you a long, long time.
So store it well.

Here, I got a 1 pound (.453 kg) jar and I think it's going to last longer than I am.

 

[RRR]

Is the above description on the package ??? if it is, I would use it...
Use at 1 tsp. per 5#'s of meat... or 1.13 grams per 1 pound... 2.5 grams per Kilo... That's for sausage.... that give ~156 Ppm nitrite
For dry rub curing meats 3.2 grams per Kilo.. that gives ~200 Ppm nitrite

Yes that is the description. I was just wondering why pink?

 

[fajitapot]

Yes that is the description. I was just wondering why pink?

So you don't accidentally sprinkle it on your eggs.

 

[pineywoods]

The above members have given you good and correct answers. I would like to add not all pink salts are equal. There are places in the world where their salt is pink nothing added it is just pink and it is not cure but is regular table salt so always clarify what it is before using it. What you are looking for is the 6.25% sodium nitrite it might be called cure#1 or Insta Cure or Prague powder#1.