Pink curing salt, also known as Prague powder #1, is commonly used in food preservation to prevent or slow the growth of bacteria. Generally it is used as a “fast cure” for pickling meats or in the process of making sausage and other cured meats. Use 1 level teaspoon per 5 pounds of meat.

Pink curing salt should never be used in place of other salt in a recipe and it should never be consumed on its own.