DQ Curing Salt - 1 lb. (aka DC Curing Salt)

Attention Customers: Curing salt is pink because of an artificial colorant called FD&C Red #3. This colorant is set to be banned for food use on January 15th, 2027. The manufacturer of curing salt has decided to get ahead of the ban and has already phased out the use of FD&C Red #3. In its place, they are using Annatto Extract, a natural colorant that has been safely used in the food industry for decades. We have updated the picture to show what the new curing salt will look like when you receive it. Please note that nothing else regarding the product has changed besides the color. Also, we still have some stock of the pink curing salt, so you may still receive pink cure. Typically, all tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder #1, Insta-Cure, Modern Cure are all the same. Using DQ CURE, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat. Use 1 oz per 25 lbs for sausage products, please see product label for more detailed instructions if you are brining. Note: Some books reference this product as DC Cure or DC Curing Salt.

Note: some books reference this product as DC Cure or DC Curing Salt.