Speed Cure (Pink Curing Salt)
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309 in stock
Goes well with
Encapsulated Citric Acid
Encapsulated Citric Acid
Our all-purpose pink curing salt is a form of speed cure, commonly used for curing ham or jerky. Use this pink curing salt on meats to extend shelf life, give them the iconic pink cured color, and preserve spice and smoke flavors for longer. PS Seasoning's ham cure comes unflavored and can be paired with any seasoning blend.
- Use 1 oz. to 25 lbs. of meat.
Pink curing salt is great for:
- Smoked Sausage
- Poultry
- Fish
- Ham
- Bacon
- Venison
- Jerky
How To Use
Ingredients
- Reviews
- Questions
Packing
Making venison bacon in 2 weeks-cutlets had 3 packs-seasoning- booster- pink cure. Your bacon has 2 ? I smoke to 160 - when I slice we could sample cold or throw in pan till warm- can we do the same here?
Pink Cure
Great product. Quick shipping. Will order from your company again.
Your company is great so far with my few orders that I placed with you have maybe taken little longer to get in but also comes in and when I did have a bag opened from bad handling by the delivery company you have replaced my item in the order. Thanks satisfied customer. Robert.
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