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View compareAnthonys Pink Curing Salt No.1 2 Lb
Anthonys Pink Curing Salt No.1 2 Lb
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$18.74
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$18.74
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$26.77
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SKU
WBGROB00XUXTOU6Vendor
Anthony'SProduct Type
Salt & PepperCouldn't load pickup availability
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Description
Description
You Might Think To Be A Chameleon, Because Of The Color You Ask No. Absolutely Not. John, Sit Down, No More Questions. Weve Been In The Food Game A While, And Never Have We Seen A Product With So Many Names. Pick Up Some Of Anthonys Pink Curing Salt #1 Today And Get Curing Product Is Batch Tested And Verified Gluten Free. Pink Curing Salt #1, Is Generally Used To Wet-Cure Any Type Of Meat That Requires Cooking Before Consumption. Use Anthonyas Pink Curing Salt To Preserve And Wet-Cure Cooked Meats Like Ham, Salami, Sausage, Jerky, Fish, And Bacon. As A Curing Agent, This Salt Serves To Inhibit Bacterial Growth And Helps To Maintain Meat Flavor And Appearance. Directions: It Is Recommended To Use 1 Level Tsp For Every 5 Pounds Of Meat Or 1 Oz. For Every 25 Lbs. Of Meat. For Wet Brining, Use A Noncorrosive Container Such As Plastic, Glass, Or Stainless Steel. Simply Mix The Salt And Any Other Preferred Spices With Cold Distilled Water And Completely Submerge The Meat. Use 1 Quart Of Brine For Every 4-6 Pounds Of Meat. Always Cure The Meat In The Refrigerator And Turn Or Flip It Once Or Twice Daily In Order To Cure Evenly. Do Not Stack Meat Slabs Or Use The Same Brine More Than Once. Curing Time Depends On The Type Of Meat Being Cured. We Recommend You Follow Your Recipe Precisely.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Reviews
Reviews
Frequently Asked Questions
- Q: What is Anthony's Pink Curing Salt No.1 used for? A: Anthony's Pink Curing Salt No.1 is primarily used for wet-curing various types of meat, such as ham, salami, sausage, jerky, fish, and bacon. It serves as a curing agent that inhibits bacterial growth while preserving the meat's flavor and appearance.
- Q: Is Anthony's Pink Curing Salt gluten-free? A: Yes, Anthony's Pink Curing Salt No.1 is batch tested and verified gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease.
- Q: How should I use Anthony's Pink Curing Salt for brining? A: For wet brining, mix 1 level teaspoon of the salt for every 5 pounds of meat or 1 ounce for every 25 pounds. Use a non-corrosive container to mix the salt with cold distilled water and submerge the meat completely. Curing requires refrigeration, and it's important to turn or flip the meat daily for even curing.
- Q: Can I use Anthony's Pink Curing Salt for all types of meat? A: While Anthony's Pink Curing Salt No.1 is generally used for wet-curing meats that require cooking, it is particularly effective for sausages, bacon, ham, salami, and certain fish. Always follow specific recipes for best results.
- Q: How much curing salt do I need for my meat? A: The recommended usage is 1 level teaspoon of Anthony's Pink Curing Salt for every 5 pounds of meat. For larger quantities, use 1 ounce for every 25 pounds of meat to ensure proper curing.