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Over the past couple of years, I became interested in meat curing after checking out some curing and smoking sites on Facebook. I did some online research about the method and decided to give it a try.

Depending on what type of cured meats you want to make, the right type of curing salt is key. For instance, the two main salts are Prague Powder Premium #1, and Prague Powder Premium #2. They are commonly referred to as pink salt. But it is important to note these salts are NOT Himalayan pink salt and should not be used as such. These salts can be dangerous if not used as directed, and should be stored away from any other salts and spices.

Both of these salts contain sodium nitrates. Prague #1 is used for making sausage, bacon, jerky and others. Prague #2 which contains a higher content of sodium nitrate and is used for meat products that are air dried and not cooked, like salami, air dried ham, prosciutto, and pepperonis.

I highly recommend reading the link listed below for more detailed information on the chemical structures and how these and other salts work for meat preservation. https://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/

Another great source for information about meat curing, along with excellent recipes, is a book by Michael Ruhlman and Brian Polcyn called Charcuterie The Craft Of Salting, Smoking & Curing (Revised & Updated).

I hope if you’re interested in curing your own meats you will give it a try. I can tell you, having made my own bacon and Canadian bacon, I’m hooked! Do your research and make up a game plan, and I promise the result will be rewarding and absolutely delicious! The picture here is cured and smoked bacon.

Visit Dorothy’s website at http://ddimarzo2002.wix.