Question on pink salt

Discussion in 'General Discussion' started by padronman, Jun 2, 2015.

  1. Quick question.  I got a nice 6.5 lb belly and I want to make some bacon!!!   Whats the difference between Pink Salt #1 and #2?  Can I use #2 for making bacon?   That's all the butcher had and said it's all they use for their curing. 

    thanks in advance for the answer!!!

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Not sure but I think #1 is for cures of a week or two, like for bacon, and #2 is for cures of months, like for salami. Something about nitrates vs. nitrites.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Scott I have a bag of cure #2 it says to use for dry curing,These are products that do not require cooking,smoking or refrigeration.

    Hope this helps and the guys that know better come online.
  4. Well POOP!!!   I am curing for 7 days.   Hmmmmm guess I need #1

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You need #1, #2 is for dry cured meats like Tropics said.
  6. Off to the store GRRRRRRRRR 

    thanks guys for the info!

  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    You can also use TQ bye Morton. Check Bears step by step for that.
    Last edited: Jun 2, 2015
  8. sb59

    sb59 Smoking Fanatic

    Freeze the belly & do your research. You should know exactly what you're doing & exactly what you need to do it before attempting to cure your own meats! A careless mistake could be fatal! While learning the different cures & methods there are plenty of good kits out there that make a fine product & all you have to do is follow their directions.
  9. Appreciate your concern but I have a tried and true recipe (my brothers) and was just wondering what the difference in the 2 cures was before purchasing.  

  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

  11. sb59

    sb59 Smoking Fanatic

    Good to know! Good luck with your smoke! Post some pics in the bacon thread.

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