Anthony's Pink Curing Salt No.2, 2 lb

Anthony's Pink Curing Salt No.1, offered in a 2-pound package, is an essential ingredient for anyone passionate about curing meats at home. This specialized curing salt is widely used by hobbyists and small-scale producers to ensure the safety, flavor, and color of cured meats like bacon, ham, and sausage. What sets this product apart is its reliable blend of sodium nitrite and salt, dyed pink to prevent confusion with regular salt. This careful formulation helps inhibit bacterial growth, preserve the meat, and develop that classic cured taste and appealing pink hue. The 2-pound size is particularly convenient, providing enough supply for multiple curing projects without the hassle of frequent repurchasing. Users often appreciate how straightforward it is to measure and integrate into recipes, making the curing process smooth and consistent. Whether you’re new to curing or an experienced charcuterie enthusiast, Anthony’s Pink Curing Salt No.1 offers peace of mind with quality and safety standards. Overall, it’s a trustworthy choice that supports delicious, homemade cured meats with great results.

This curing salt works exactly as it should. I use it for making homemade sausages and pastrami, and the flavor and color turn out great every time. The package is large and will last a long time. High quality, easy to measure, and very reliable. Great product for anyone who loves DIY curing!

I have both No.1 and No.2 curing salts from Anthony’s and have been using this brand for several years now. The quality is always consistent, and the packaging keeps the salt fresh and easy to store. It dissolves evenly and gives me excellent results every time I prepare dry-cured or smoked meats. I really appreciate that it’s made in the USA and clearly labeled, which makes it easy to use with confidence. Having a 2 lb bag is very convenient, since it lasts a long time even with regular use. Overall, Anthony’s is a brand I trust, and I will continue to buy their curing salts. Highly recommended for anyone serious about charcuterie or home curing.

I didn’t really pay too much attention before ordering in how much curing salt I need. It’s like a teaspoon per 5 pounds of meat. This is a 2 pound bag. That means this big is good for curing 960 pounds of meat. That’s like a whole Oregon Trail’s worth of meat. Nothing wrong with it but if you’re just getting started curing stuff this might be an optimistic amount of salt to buy but it’s cheap, it works and it’s pretty!

I make my own bacon and use this for sausages. Although a must to use curing salt, I am very happy with this product purchase. The price is right and I trust them.

Love this cure salt! I use it for bacon, pancetta, all kinds of cured meats! 10/10

I have tried a few different products for curing meat. Anthony's curing. Works 100% used it in a batch of bacon. And it is amazing highly recommend using it

This is my first time buying pink curing salt No.1, and I’m excited to try it for smoking meat! Great value for the price and exactly what I needed to get started.