🧑🍳 Elevate Your Culinary Game with Anthony's Pink Curing Salt!
Anthony's Pink Curing Salt No.1 is a premium 2 lb gluten-free curing salt, perfect for wet-curing a variety of meats including sausages, fish, and bacon. Made in the USA and batch tested for quality, this versatile product allows you to cure hundreds of pounds of meat with confidence.
L**M
Good quality and price
High quality and excited about making my own bacon. Good price too
D**S
It’s a great cureing salt
It’s very good and it lasts a long time the curried salt really cures my beef jerky. Thank you.
C**N
Economical.
Nice to have a good quantity available, making it economical to make my ground beef sausage. This came packaged well. I believe it would store well in the bag it comes in, as it seems like it would help keep out moisture. However, I like to place some in a jar and the remainder in mylar bags, to store for later. Great product.
N**N
It’s a lot man. Like so much.
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!
C**Y
Works as advertised!
Works as expected. I am curing bacon at home in my refrigerator. This curing salt was recommended by someone who does a lot of home cured bacon, and he was correct. It doesn't take much so I can cure a lot of bacon with this one bag. Just measure out the correct amount for your pork belly weight, mix it with the other ingredients in the rub and cover the bacon on all sides. Works great!
M**S
Must use for proper curing before cooking
Best used in the equalization method of curing meat. Since over dosing is not viewed as healthy the eq method utilizes very precise amount of this pink cure and normal salt.Color is nice and fresh looking due to the addition of the curing salt. Also the curing salt controls any unseen bacteria that is present in meats and spices used.#1 cure is used when the meat will be cooked upon completion of the curing time. I cure for 2-4 weeks vacuum bagged in refrigeration. There is a #2 cure and it is used when cooking will not happen. Ecample sausage that is cured by hanging in a cave.
S**M
Price and quality
Great product, exactly described, quality was great
S**T
Great quality!
Great quality, have made many batches of bacon, buckboard bacon, and hams.
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3 weeks ago
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