Curing Salts Explained: Nitrite vs Nitrate (Cure #1 vs Cure #2)
Curing salt is a small ingredient that does a big job. This page explains what it does and why there are two kinds. To work out the grams for a batch, use our cure calculator.
What nitrite does
Nitrite is a safety ingredient first. Oregon State University Extension says curing salts with nitrite "are an important safety measure in the curing process because they are an effective inhibitor of Clostridium botulinum growth and toxin production" (OSU Extension, PNW 784). That's the bacterium behind botulism.
It also gives cured meat its look and taste. OSU says sodium nitrite "produces the pink color (nitrosomyoglobin)," which "contributes to the cured meat flavor and prevents rancidity" (OSU Extension, PNW 784). BCCDC adds that nitrites and nitrates act as hurdles for several bacteria and "will develop curing flavours, red colour, and inhibit lipid (fat) oxidation and rancidity" (BCCDC 3.13).
Why nitrate is for long cures
Nitrate works slowly. OSU calls it "a slower, time-release curing agent" (OSU Extension, PNW 784). BCCDC explains how: the nitrates "act as a reservoir by slowly converting nitrate to nitrite and thus continuing to protect products from C. botulinum after the 100-200 ppm nitrite reservoir becomes depleted" (BCCDC 3.13).
That's only useful when the cure is long. BCCDC says nitrates "should only be used for long-term cured/fermented products (when 3 weeks or longer is required for fermentation/drying) and should be used with a micrococcus starter culture" (BCCDC 3.13). For shorter products, it says "the 100-200 ppm nitrite should not deplete enough to require any nitrate addition," and adding nitrate anyway "risks excess nitric oxide (NO) production, methemoglobin production, and potentially cyanosis and hypoxia in the end consumer."
Cure #1 and Cure #2
The two common blends share the same nitrite level. The difference is nitrate.
- Cure #1 (also sold as Prague Powder #1 or Insta Cure #1) "contains 6.25% sodium nitrite and 93.75% salt (sodium chloride)" (OSU Extension, PNW 784).
- Cure #2 (Prague Powder #2 or Insta Cure #2) "includes up to 4% sodium nitrate and 6.25% sodium nitrite." OSU says it "is intended for use in cured meats that will not be cooked before eating, such as salami or prosciutto" (OSU Extension, PNW 784). BCCDC gives Cure #2 as "6.25% sodium nitrite, 4% sodium nitrate, 89.75% table salt" (BCCDC 3.13).
Don't swap them. OSU says blends with nitrate "are not recommended for curing bacon because they are likely to produce more nitrosamines when products are cooked at high temperatures" (OSU Extension, PNW 784). Other blends exist too, and OSU warns that some proprietary blends "may not be suitable" for its recipes. Check the label for what's in yours.
Why it's pink
The color is a safety feature. OSU says "Most forms of curing salts are dyed a pink color so they are distinguishable from table salt" and that they "are not the same as Himalayan Pink salt, which is pink due to trace mineral content" (OSU Extension, PNW 784).
BCCDC recommends the premixed cures "over using pure nitrite/nitrate powder as it lowers the risk of accidental nitrite/nitrate poisoning" (BCCDC 3.13).
Keep curing salt labeled, and never use it in place of table salt.
US limits
Federal rules cap curing agents in commercial meat, by weight per 100 pounds of meat. For chopped meat, 9 CFR 424.21 allows sodium or potassium nitrite at ¼ oz per 100 lb of chopped meat, and sodium or potassium nitrate at 2¾ oz per 100 lb. It also says the use of nitrites, nitrates or both "shall not result in more than 200 ppm of nitrite, calculated as sodium nitrite in finished product" (9 CFR 424.21). The rule notes that the "specific nitrite content of such supplies must be known and clearly marked accordingly."
BCCDC's guidance for fermented sausage says the amount "must be greater than 100 ppm and not exceed 200 ppm," and where both are used for 3 weeks or more, "the maximum would be 200 ppm nitrite and 200 ppm nitrate" (BCCDC 3.13).
These are commercial limits. Our cure calculator turns them into grams for your batch.
Weigh it, never guess
OSU says curing salts "have a relatively high toxicity, so they must be used in the quantities established in researched recipes" (OSU Extension, PNW 784). BCCDC says operators "must be able to calculate the exact amounts" of nitrite and nitrate, and to "measure the required amount of nitrite/nitrate and set aside" once the amount is confirmed (BCCDC 3.13).
Our advice: weigh curing salt on a scale. Don't eyeball it, and don't round up.
"Uncured" and "No Nitrate or Nitrite Added" labels
You'll see these words on store packages. Under 9 CFR 317.17, products like "bacon and pepperoni" made without nitrate or nitrite can be labeled with the word Uncured right before the product name, and must also carry the statement No Nitrate or Nitrite Added next to the name (9 CFR 317.17).
That doesn't always mean no nitrite source at all. OSU explains that because many plants are high in nitrates, "companies will use ingredients such as celery juice powder, parsley, cherry powder, beet powder or spinach." Because nitrite or nitrate ingredients "have not been directly added, the product is legally considered to be natural, uncured bacon" (OSU Extension, PNW 784).
These are labeling rules for store products. They aren't a recipe for curing salami at home.
Sources
Read our disclaimer. This page is general education, not professional food-safety advice.