Curing salt – What is it, what is it for & where to buy?
What is curing salt, and how do you use it when making sausage or ham? Curing salt combines ordinary salt with a small amount of sodium nitrite. This guide explains the different products and how I use them in my recipes.
In Germany, where I developed my recipes, nitrite curing salt (NPS) is a ready-mixed combination of salt and nitrite. Cure #1 is more concentrated, so it is used alongside ordinary salt rather than as a gram-for-gram replacement for NPS.
In recipes on this site that call for curing salt, I list salt and Cure #1 separately. The guide below explains that convention, including its use in dry-cured ham and salami.
My Speck recipe shows how I use Cure #1 for cured pork belly.
Table of Contents
What is curing salt?
Depending on where you are in the world, there are different variations of curing salt available.
Germany and the EU: nitrite curing salt (NPS)
Nitrite curing salt is also called curing salt or NPS for short. All three terms mean the same thing.
It consists of ordinary salt (e.g. sea salt, rock salt or evaporated salt) with a small share of sodium nitrite (NaNO2, E 250). In Germany, this share is 0.4 to 0.5 %.
Keep this share in mind. Most recipes assume exactly this concentration. If you use a higher-dosed curing salt, you have to adjust the amount accordingly.
Since sodium nitrite is a preservative, it must be declared in the EU. On the packaging you’ll find, for example, “sodium nitrite”, “E 250” or simply “nitrite curing salt”.
US and the rest of the world: “Cure #1” and “Cure #2” (Prague Powder)
Cure #1 (Prague Powder #1)
It is often also called Insta Cure #1, Modern Cure or pink curing salt and contains 6.25 % sodium nitrite and 93.75 % salt, plus a very small amount of dye to make it appear pink and therefore easier to distinguish it from other salts in your kitchen.
The amount of cure is always in the recipe. Typically, 2.5 g Cure #1 are used for 1000 g of meat (0.25 % of the meat weight). The meat weight is the meat and fat, without ice, stock, vegetables or other additions.
Once the meat temperature rises while cooking or poaching the sausage, the sodium nitrite changes to nitric oxide and starts to “evaporate” at about 54.44 °C (130 °F).
This means that after the cooking process there is only about 10–20 % of the original nitrite in the sausage. If you store the sausage, the decline of nitrite continues.
Cure #2 (Prague Powder #2)
It is often also called pink curing salt #2 and contains 6.25 % sodium nitrite, 4 % sodium nitrate and 89.75 % table salt.
The sodium nitrate acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. That’s why Cure #2 is sold for long dry-cured products like salami, prosciutto or chorizo.
I don’t use Cure #2, and none of the recipes on this site call for it. Here is why.
Why I always use Cure #1
I developed all my recipes in Germany with German nitrite curing salt. That is salt with sodium nitrite and nothing else: it contains no nitrate. Cure #1 is built the same way, salt plus sodium nitrite. Cure #2 adds nitrate, which my recipes never had. That’s why recipes on this site that need curing salt use Cure #1, including salami, dry-cured ham and chorizo.
Cure #1 does not replace nitrite curing salt gram for gram, though. It contains 6.25 % sodium nitrite instead of 0.4 to 0.5 %. That’s why my English recipes that call for curing salt list two ingredients: salt and Cure #1. The Cure #1 is 0.25 % of the meat weight, and the salt makes up the rest of the nitrite curing salt in the German original.
An example: where the German recipe uses 20 g nitrite curing salt per kilogram of meat, the English recipe uses 17.5 g salt and 2.5 g Cure #1.
If you live in the EU and have nitrite curing salt at home, you can use it instead: add up the recipe’s salt and Cure #1 and use that amount of nitrite curing salt, without any Cure #1.
What is curing salt used for?
Curing salt is used in the production of sausage and ham products. It has three important functions:
- Color: the meat keeps its reddish color instead of turning gray.
- Preservation: harmful bacteria such as Clostridium botulinum are kept in check.
- Antioxidant effect: the fat is protected from going rancid.
A fourth point that is often noted is the specific “cured taste”. However, I must honestly say that in blind tastings I have not tasted any difference. So not quite sure what that taste is supposed to be.
Now let’s go into more detail about the 3 reasons:
Curing salt for color reasons
When you make sausage yourself, there is often a wanted change in color for most of the sausages, so they look reddish/pinkish instead of gray. In this chapter I would like to explain to you what exactly is meant by it.
There are blood pigments (myoglobin) in the meat that lose color when they come into contact with air and turn the meat grayish.
This “graying” also happens when the sausage is cooked. Normal table salt cannot prevent this process.
When you add curing salt, the nitrite forms a compound with the blood pigments before they oxidize. This is called reddening: the meat keeps its reddish color.
Curing salt to contain harmful bacteria
Especially in the production of raw sausage and ham, there is a risk of coming into contact with botulism bacteria. The nitrite present in the cure helps to kill and thus contain these harmful bacteria.
Important: when curing in the absence of air (vacuum curing), it is therefore absolutely necessary to use curing salt.
In addition to botulism, curing salt also largely protects against listeriosis and salmonella.
Antioxidant effect
Especially in the production of raw sausage and ham, nitrite has a nice side effect. When the nitrite is broken down, the nitrogen oxides bind to the meat’s own iron and other oxygen-binding sites. This reduces the risk of the fat going rancid.
Where can you buy curing salt?
You can buy curing salts either in special local stores or online.
- Local stores: butcher supply stores or specialized spice dealers near you
- Online: conveniently ordered from home
EU: When buying, make sure that the list of ingredients shows between 0.4 and 0.5 % sodium nitrite and no other unnecessary additives.
You can also easily get it in household quantities (500g & 1000g) in the Charcuteria online store.
EU readers can order this from my German store.
US and the rest of the world: Just try to get your hands on Cure #1 and stick to the recipes on this site. It is sold as Cure #1, Prague Powder #1, Insta Cure #1 or pink curing salt; these are all the same 6.25 % product. Make sure the pack says #1, not #2.
The right amount of curing salt per kilogram of meat
The exact amount of curing salt depends on the product you make. As a rule of thumb: you use nitrite curing salt in the same amount as ordinary table salt.
These are the common guide values per kilogram of meat, with the split my English recipes use:
- Scalded sausage (e.g. Vienna sausage, Lyoner): 18 to 22 g nitrite curing salt per kg, or 15.5 to 19.5 g salt plus 2.5 g Cure #1
- Bratwurst: 18 to 20 g per kg (but here mostly ordinary table salt is used, without cure)
- Raw fermented sausage (e.g. salami, Mettenden): 26 to 30 g nitrite curing salt per kg, or 23.5 to 27.5 g salt plus 2.5 g Cure #1
- Ham: 28 to 35 g nitrite curing salt per kg, or 25.5 to 32.5 g salt plus 2.5 g Cure #1
EU Regulation (EC) No. 1333/2008 sets the maximum amount of sodium nitrite that may be added. For most meat products, the maximum is 150 mg of nitrite per kg of finished product.
Practical tip: since commercial nitrite curing salt contains only 0.4 to 0.5 % sodium nitrite, overdosing is practically impossible. The sausage would be so oversalted that it would no longer be edible before the nitrite content becomes critical.
This does not apply to Cure #1. It contains 6.25 % sodium nitrite, so weigh it exactly on a precise scale and never use it like salt or nitrite curing salt.
Is curing salt toxic?
The most common question about curing salt is always whether it is dangerous and causes cancer, for example.
I am not a doctor and I will not make any medical statement. However, the often claimed connection between cancer and nitrite curing salt was not confirmed according to this expert opinion, this assessment and also this review of various studies.
Yes, nitrite is toxic in large amounts. It can impede the oxygen transport in the blood. But as with many substances, it is the dose that matters.
Infants are particularly at risk here. They should not come into contact with nitrites during the first months of life.
How much nitrite is safe?
Before we can answer this question, we have to talk about nitrite and nitrate.
The fact is that nitrite enters your body not only through curing salt. Other foods also contain nitrate, which can be partially converted to nitrite in your body under certain circumstances. These include salads, vegetables and drinking water.
The World Health Organization has set the daily value that can be consumed throughout life without posing a health risk:
In the case of vegetables, it is mainly leaf and root vegetables such as lettuce, lamb’s lettuce, radishes and especially arugula that have high nitrate concentrations (over 1,000 mg/kg).
In comparison, fruit vegetables such as tomatoes, peppers and cucumbers have relatively low nitrate levels (below 500 mg/kg). A detailed summary can be found at the Bavarian State Office for Health and Food Safety.
Cured sausage has about 50 mg of nitrite per kilogram.
A 75 kg person may therefore consume 4.5 mg of nitrite and 273 mg of nitrate daily. For example, that’s about 450 g of sausage and 250 g of arugula.
In summary: Nitrite alone we mostly ingest only through cured sausage BUT nitrate in other foods is also converted to nitrite. In general, the limits are not exceeded in an average diet.
How to store curing salt
Curing salt keeps for a long time if you follow a few rules:
- Store it cool and dry, ideally in a pantry or a storage cupboard
- Keep it airtight, e.g. in a sealable container or the original packaging with a clip
- Don’t keep it near heat sources (stove, heating)
- Avoid moisture: wet salt clumps and is hard to dose
Stored properly, curing salt keeps for several years. It doesn’t spoil in the classic sense, but the nitrite content can decrease slightly over very long periods. I usually use opened packs within 12 to 18 months.
Important: always store curing salt clearly separated from ordinary table salt and label the container. That way you avoid mix-ups, especially if there are children in the house.
Frequently asked questions about curing salt
Can I buy curing salt in the supermarket?
In Germany, unfortunately not. You won’t find nitrite curing salt at Edeka, Rewe, Kaufland, Lidl, dm or the pharmacy. You can only buy it from specialized local stores (butcher supply, spice dealers) or online. Outside the EU, look for Cure #1 the same way: at butcher supply stores or online.
How much curing salt is allowed in my sausage?
The use of nitrite is regulated by law in Germany. Nitrite is not sold there in pure form, only premixed as curing salt with a nitrite content of 0.4 to 0.5 %.
Due to this low dosage, too high a dose of nitrite is almost impossible, as the sausage would be so oversalted that it would not be edible.
In addition, Regulation (EC) No. 1333/2008 regulates the amount of nitrite that may be added per kilogram of sausage.
How much curing salt do I need for 1 kg of sausage?
The exact amount depends on the recipe. A common dose is between 18 and 35 g nitrite curing salt per kilogram of meat. In my English recipes, that is 15.5 to 32.5 g salt plus 2.5 g Cure #1.
Scalded sausage is at the lower end (18 to 22 g), raw fermented sausage and ham take more (26 to 35 g). It’s best to stick to the amounts in each recipe.
Can I use sugar as a substitute for curing salt for the change of color?
There is a myth that you can use sugar instead of nitrite for reddening
Sugar has an important function in the reddening process in the production of raw cured meats and raw sausages but cannot trigger it on its own.
The reason sugar is often used is that it provides food for lactic acid bacteria.
These, in turn, provide a low pH and thus support the conversion of nitrite to nitric oxide and thus also reddening.
If you omit the nitrite and increase the sugar dose instead, you simply give the bacteria more food and they produce more lactic acid as a result.
However, this does not redden anything, since there is no nitrite present that could be converted into nitric oxide.
What is the alternative to curing salt?
For all types of sausage except raw sausage, table salt is an alternative to nitrite curing salt
Unfortunately, the only problem is that the reddening does not take place and people do not buy gray sausage in the store. That’s why they continue to use nitrite curing salt.
If you do without it, then it is not a problem. Then making your own sausage is the perfect solution for you! You can decide for yourself and use table salt instead of nitrite curing salt.
Some home cooks also use celery powder or celery juice as a natural alternative. They contain naturally occurring nitrate, which is converted to nitrite during processing. Flavor and shelf life can vary, though.
How is meat cured?
Curing is quite simple. The meat is rubbed with curing salt (dry curing) or placed in a brine (wet curing). This starts the curing process. You can find everything about curing here.
Which sausage contains curing salt?
Curing salt is contained in almost all raw sausages and many cooked sausages. Examples are:
Additionally, it is also found in raw ham as well as some cooked ham. Examples are:
Is curing salt unhealthy or harmful?
Yes and no. In small amounts, as typically found in food, nitrite curing salt is considered safe. It inhibits the growth of bacteria and gives the meat its typical color.
However, excessive intake can cause health problems. There are also concerns about the formation of carcinogenic substances (nitrosamines) when sausage made with curing salt is heated too strongly.
With a normal diet and correct processing, the amounts you take in don’t exceed the limits, though.
Curing salt and infants
Even if nitrite curing salt is harmless for adults in normal amounts, the situation is different for infants.
In the first months of life, babies should not come into contact with nitrite under any circumstances. Interaction with hemoglobin (responsible for transporting oxygen in the body) produces methemoglobin. Infants and young children lack an enzyme that adults have, which is why nitrite can lead to acute oxygen deficiency in them.
Does bratwurst contain curing salt?
No, bratwurst classically contains no curing salt. It is made with ordinary table salt.
Does salami contain curing salt?
Yes, most traditionally made salamis contain curing salt. It preserves the typical red color and protects against harmful bacteria. In my English salami recipes, that is salt plus Cure #1.
What is the difference between nitrite and nitrate?
Nitrite and nitrate are both salts, but they differ in their chemical structure:
Nitrite (NO2-): used as a preservative in cured meat products. Gives the meat a pink color. Can form nitrosamines at very high temperatures, which are potentially harmful.
Nitrate (NO3-): occurs naturally in plants and drinking water. Can be partially converted to nitrite in the body. Excessive amounts can raise health concerns, especially for infants.
Nitrite curing salt and Cure #1 contain only nitrite. Cure #2 contains both.
What is the difference between salt and curing salt?
Ordinary table salt consists mainly of sodium chloride. It is used for seasoning and preserving.
Curing salt also contains sodium nitrite: 0.4 to 0.5 % in nitrite curing salt, 6.25 % in Cure #1. This addition gives cured meat its typical pink color and prevents the growth of dangerous bacteria such as Clostridium botulinum.
Important: curing salt is not a substitute for ordinary table salt. Only use it specifically for processing meat.
Curing salt conclusion – A personal decision
I do not want to make a decision for you at this point. You have to know for yourself if you want to use curing salt or not.
In the end it is and remains your personal decision.
For my part, I sometimes use curing salts and sometimes not. When making raw sausage, I wouldn’t work without it at this time.
If you think now: “In former times one worked without curing salt and it did not matter.”
Many things used to be done differently. Mostly, however, only because people did not know better or there was no scientific proof yet. I orientate myself by science and today’s information, and therefore I don’t see curing salt as critically as it is often portrayed.
I hope I could give you some clarity with this post. If you have any further questions or I have forgotten something, please feel free to contact me.