Curing salt

Curing salts are primarily used to season and preserve different types of meats. The meats are typically cured with salts before they are dried, processed or smoked, to enhance their flavor and lengthen their shelf life. Meats that aren't properly cured will develop harmful strains of bacteria, rendering them inedible. When it comes to curing salts, you can purchase them already made from the store, or you can make your own. You can also add your own herbs and seasonings to make your own rub and enhance the flavors even further.

Mix 1 oz of sodium nitrite (6.25 percent) and 1 lb of table or sea salt in a bowl. This curing salt is good for meats that are to be smoked over long periods of time at low temperatures. It is also good for curing fresh sausages.

Mix 1 oz of sodium nitrite (6.25 percent), 0.64 oz of sodium nitrate (4 percent) and 1 lb of table or sea salt in a bowl. This curing salt is good for making meats that won't require cooking or refrigeration. Examples include salami, pepperoni, and other dry sausages.

Mix 4 lbs salt, 1 1/2 lbs sugar and 3 oz saltpeter in a bowl. This recipe is for a sugar cure mixture that will give your meat a little sweeter flavor. Sugar cures work well with pork meats, like ham and bacon.

Add desired seasonings to any of the curing salt mixes. Depending on your personal preferences, you can add any seasonings, spices, herbs, or even sugar to your curing salts. These additions will add different characteristic flavors to your cured meats.