5015 Pink Curing Salt
Pink Curing Salt is used in meat processing to generate a pinkish shade and to extend shelf life. It prevents or slows spoilage by bacteria or fungus. A mixture of table salt and sodium nitrate. Used for pickling meats as part of the process to make sausage or cure meats such as ham, bacon, pastrami, and corned beef. The salt contains a dye making it pink to prevent it from being confused with common table salt.