One of the most important aspects and ingredients for making your own bacon.
Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium chloride (table salt) and sodium nitrite / nitrate. It is dyed pink so that it won’t be confused with table salt, it should not be used in excess. Though it is used to cure meat, it is not present in finished, cured meats in a high enough dosage to cause issues.
This makes it entirely safe for the curing process.
As a curing agent, these salts serves to inhibit foreign growth and helps to maintain meat flavour and appearance.
We typically recommend 10g per 3.5kg of meat or 1 level teaspoon per every 2.5kg of meat.