Curing salt, also known as pink salt, is an invaluable tool for preserving and flavoring pork. But how much should you use per pound to safely transform pork into icons like bacon, ham, and salami? In this comprehensive guide, we’ll cover everything you need to know about effectively using pink curing salt with pork.
Curing salt, commonly called pink salt due to its distinctive hue, is a special preservative blend used when curing meats. It typically contains
- 93.75% sodium chloride (table salt)
- 6.25% sodium nitrite
The nitrite serves several important functions
- Inhibits growth of harmful botulism-causing bacteria
- Lends cured meat its characteristic pink/red tint
- Adds a tangy, salty flavor
Without curing salt, cured pork products would pose a real food safety risk. When used properly, it keeps pork safe while producing delicious results.
Why Use Curing Salt for Pork?
Curing salt is crucial when making cured pork products like:
- Bacon
- Ham
- Salami
- Sausages
- Jerky
- Smoked or roasted pork
It preserves pork, slowing spoilage and preventing bacterial growth. The nitrite also produces pork’s expected pink color and unique cured flavor that wouldn’t occur otherwise.
While curing salt works with all meats, it has an exceptional affinity for pork, helping develop the taste and texture associated with icons like prosciutto, salami, and corned pork.
Calculating Curing Salt Per Pound of Pork
When curing pork, use:
- 1 tsp curing salt per 5 lbs ground pork
- 1 tbsp per 25 lbs whole cuts or muscles
This ensures the meat is properly preserved and flavored. While recipes may vary slightly, these ratios provide a general guideline for success.
For ground pork, evenly distribute the curing salt throughout the mixture. With larger cuts, coat the exterior thoroughly.
Don’t exceed recommended nitrite levels as over-curing creates harsh, chemical tastes. Start with less curing salt and increase to the maximum suggested amount as needed.
Applying Curing Salt to Different Pork Cuts
The optimum curing salt level depends partially on the cut of pork:
Bacon
Use 1 tbsp curing salt per 25 lbs of pork belly when making bacon. This ensures preservation while allowing the smoke, sugar, and spice flavors to still shine.
Ham
A full ham is cured with 1 tbsp pink salt per 25 lbs of meat. Inject and massage the curing salt into the ham muscles for even distribution.
Sausages
Use 1 tsp pink salt per 5 lbs of ground pork when making sausages. Blend thoroughly so all meat absorbs the cure evenly.
Jerky
Apply around 1 tsp per 5 lbs of sliced pork used for jerky. Sprinkle over all surfaces before drying.
Tips for Successfully Curing Pork
Follow these tips for great results when curing pork:
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Always measure curing salt precisely for safety. Use dedicated utensils.
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Blend or massage curing salt thoroughly into pork.
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Cure in the refrigerator at 38°F or below.
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Cure pork in food-safe containers to prevent cross-contamination.
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For larger cuts, cure for approximately 7 days per inch of thickness.
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Use non-iodized salt when making your own curing blends.
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Store leftover curing salt in a clearly marked container away from other salts.
Proper Handling of Curing Salt
While essential for pork curing, sodium nitrite must be respected. Always:
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Avoid direct contact with skin, eyes, or mouth. Rinse any exposure.
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Carefully measure exact amounts needed. Never eyeball.
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Store tightly sealed away from children and pets.
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Label clearly to prevent accidental ingestion.
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Discard if color fades or texture changes.
With sound practices, curing salt lets you safely enjoy deliciously cured pork for months to come.
Frequently Asked Questions
Can I use pink curing salt in a brine or marinade?
No, only use curing salt for dry rubbing or mixing into ground pork. Avoid brines and marinades as the salt can be diluted, reducing effectiveness.
What color should cured pork be?
Thanks to the nitrite, perfectly cured pork sports a rich pink to deep red color. Gray, green, or rancid discoloration means improperly cured meat.
Can I substitute celery powder or juice for curing salt?
No, celery products don’t provide the necessary level of nitrite for preservation like curing salt. Stick to recommended nitrite concentrations.
Is it safe to cook, smoke, or freeze cured pork immediately after applying curing salt?
No, cured meats require time for the salts to fully penetrate and cure. Follow recipe guidelines, allowing 1-2 days per inch of thickness before further processing.
What happens if I use too much curing salt?
Exceeding the recommended nitrite levels can lead to a bitter, overly salty taste. In extreme excess, it can cause serious health issues. Always measure carefully.
Putting It All Together
With the proper techniques and ratios, curing salt reliably transforms pork into enticing cured meats safely. Always use:
- 1 tsp per 5 lbs ground pork
- 1 tbsp per 25 lbs whole cuts
By respecting curing salt’s concentrations and following sound practices, you can craft world-class bacon, salami, prosciutto, and other cured pork delicacies. So grab some pink salt and pork belly, and start curing today!