Over the years, I’ve experimented with curing agent salt in just about every form.
I first bought pink curing salt a few decades ago, and I still have some of that same batch because only a little is used each time.
Since then, I’ve worked on many whole-muscle projects, including salamis and smoked meats, and a common question always arises across my platforms. Do you really need curing salt, and what are the alternatives?
Curing salt, often referred to as pink curing salt, is a mixture of regular salt with a small, controlled amount of sodium nitrite or sodium nitrate. It doesn’t make meat last longer—that part comes from the salt, drying, and environment.
What it does is reduce the chance of botulism, give cured pork its recognizable pink color, and, in some cases, subtly change flavor. Whether you use it or not depends on the type of cured meat project you’re working on and your personal approach.
Key Points Right Up Front:
- Using a curing salt substitute or adopting a nitrate-free curing salt approach and personal preference.
- Pink curing salt does not extend the preservation time; salt, acidity, smoke, lack of oxygen and drying are the methods to preserve meat.
- Regulations often require the addition of nitrite in commercial meat products for legislative safety purposes.
- Concerns about nitrosamines forming at very high cooking temperatures are why I sometimes leave it out, especially for crispy bacon or fried pancetta.
Personally, I now use pink curing salt less than I did when I started. Mainly using a curing salt agent for color or when wet cure brining thing like pork for smoked ham.
What Pink Curing Salt Actually Does
The primary purpose of pink curing salt is straightforward: it helps reduce the risk of botulism in cured meats. This is especially important in projects where meat is kept in low-oxygen environments, such as when making salami or smoking at low temperatures. Pink curing salt also stabilizes the pinkish color you see in bacon or ham and can give pork a slightly different cured flavor.
It’s essential to note that curing salt doesn’t extend the shelf life of meat. Preservation is achieved through control of salt levels, water activity, drying, and proper storage. The nitrite and nitrate in curing salt are there for safety and appearance, not for shelf life.
For a more detailed breakdown of the two types of Prague Powder and when to use each, I wrote up a full guide here: how to use pink curing salt correctly at home.
Commercial producers worldwide are often required to use nitrite in their products. This isn’t because it keeps the meat preserved longer but because regulators see it as an essential step for food safety. The USDA’s FSIS explains curing agents in detail, showing how nitrites work in different meat products.
Curing Salt Alternatives and Substitutes
Many people ask about a curing salt substitute or whether there’s a safe nitrate free curing salt. The short answer is: there are alternatives, but they don’t all do the same job.
Salt-Only Curing (Sea Salt, Kosher, Himalayan)
Using only salt is the oldest form of meat curing. Sea salt, kosher salt, or even Himalayan salt can be used to draw out moisture, lower water activity, and preserve meat. This is what truly provides the preservation. I’ve used these salts successfully for long-term dry curing projects, but it requires precise control of humidity, airflow, and time. If you’re curious about the differences, here’s my full comparison on which salt is best for curing meat.
Vegetable-Derived Nitrites
Some “uncured” or “no nitrite added” products in the supermarket actually use natural sources like celery powder or Swiss chard extract. When treated with starter cultures, these vegetables release nitrite that acts just like Prague Powder. It’s not nitrate-free — it’s simply a different source that satisfies certain labeling laws. So, while these may be marketed as an alternative, the end effect is still nitrite in the cure.
Beetroot Powder and Other Additives
Beetroot powder can give meat a reddish tint and add earthy flavor, but it is not a true curing salt substitute. It doesn’t provide the botulism protection or chemical reactions that nitrites do. I’ve seen it used to make products look more like cured meat, but for long-term safety it doesn’t play the same role.
This is why I personally decide on a case-by-case basis. If I want crispy bacon or fried pancetta, I’ll often cure only with salt. For salami that’s hanging for months, I use pink curing salt No. 2 to add that buffer against botulism, while still relying on salt, drying, and careful technique to do the actual preservation.
Meat Curing Method
Equilibrium Curing (Dry & Wet)
Most of my projects now rely on equilibrium curing. This method uses precise measurements based on the weight of the meat. You calculate exactly how much salt (and curing salt if you choose) goes into the cure. Nothing is left to guesswork, which makes results predictable and repeatable.
When I’m teaching or experimenting, I point people toward my complete guide to equilibrium curing. It covers both dry and wet curing in detail, with examples of percentages and the gear that helps keep things accurate.
With equilibrium curing, you can adjust salt levels depending on how salty you like the final product. The meat absorbs what it needs and then balances out, which means you don’t risk over-salting as you might with a traditional saltbox cure.
Saltbox or Saturation Method
This is the old-school approach where you completely bury meat in salt. It works, but it often leads to saltier results, especially with larger cuts. I still use it sometimes for small pieces of fish or when I want a quick preservation method, but for long-term dry curing I prefer equilibrium curing.
Salt-Only Bacon
Bacon is where I most often choose to skip curing salt. Since I like to fry it hot and crispy, I don’t want the nitrosamine issue that can come with cooking nitrite at high temperatures. For these projects, I use only sea salt in an equilibrium cure.
I’ve shown exactly how I do this in my step-by-step on equilibrium curing or brining bacon. The method gives me consistent results, and I can control how salty the final bacon tastes without worrying about overdoing it.
Salt-Only Whole-Muscle Projects
I’ve also cured whole-muscle cuts like pancetta, bresaola, and prosciutto with nothing more than salt, time, and a controlled environment. These rely on the basics of preservation: drawing out water, controlling humidity, and drying properly. For anyone starting out, I put together a detailed walkthrough on how to dry cure meat using equilibrium methods.
In these cases, the real preservation is from salt and drying. Pink curing salt may be included as a risk buffer, but the fundamentals of water activity and environment remain the same.
Curing Without Nitrite/Nitrate — Projects and Parameters
I’ve done many projects completely without curing salt. The key is knowing which styles suit a salt-only cure and which benefit from nitrite or nitrate as a buffer. Here are the main ones where I personally leave out pink curing salt.
Salt-Only Bacon
Bacon is my go-to for a nitrate free curing salt approach. Since I like to cook it at high temperatures until crispy, I don’t want the potential for nitrosamines that can form when nitrite is exposed to high heat. For these projects I rely on sea salt, often with sugar or spices, using equilibrium ratios.
I’ve shown the exact process in my walkthrough on equilibrium curing or brining bacon. It’s predictable, the results are consistent, and the salt does all the preservation work without needing nitrates.
Salt-Only Whole-Muscle Projects
Prosciutto, bresaola, pancetta, and similar cuts can be made with salt alone. I’ve done these many times, and the fundamentals always remain the same: draw out water, balance humidity, and manage airflow. The salt binds the moisture and sets the stage for safe drying.
If you want to see how I approach this step-by-step, here’s my guide on how to dry cure meat using equilibrium methods. This shows how I calculate ratios and monitor conditions without relying on pink curing salt.
When I use this method, I’m confident in the drying environment and how the cut will behave. That experience allows me to leave out curing salt, but I always emphasize that the preservation comes from salt and drying, not nitrite or nitrate.
Types of Curing Salt and “Natural” Sources — What’s the Difference?
There are two main types of curing salt used in meat curing. Both are blends of ordinary salt with carefully measured amounts of nitrite or nitrate. They serve different purposes depending on how long the meat will be cured.
Prague Powder #1
This mix is regular salt with sodium nitrite. It’s used for projects cured in under 30 days, such as bacon, pastrami, or smoked fish. It helps control botulism risk and keeps the familiar pink color in cured pork. For anyone wanting to try it, Prague Powder #1 is widely available online. I use a bag of Prague Powder #1 like this that lasts for years since only small amounts are needed.
Prague Powder #2
This mix contains both sodium nitrate and sodium nitrite. The nitrate gradually breaks down into nitrite during the curing process. It’s used for long-term dry curing, especially whole muscle projects and salamis that hang for months. I keep a supply of Prague Powder #2 on hand for experiments and long-drying projects.
Vegetable-Derived Nitrites
Some products marketed as “uncured” or “nitrate free” actually use vegetable-based nitrite sources like celery powder or Swiss chard extract. When processed, these release nitrite that acts the same as Prague Powder. This satisfies certain labeling rules but does not mean the product is truly nitrate-free.
Other Additives
Beetroot powder is often promoted as a natural alternative, but it only adds color and earthy flavor. It doesn’t protect against botulism or act as a curing salt. I sometimes add it for appearance, but I never treat it as a substitute for curing salt when safety is a concern.
Whatever approach you choose, accuracy matters. I weigh curing salts with a digital precision scale that measures down to 0.1 g, such as this small pocket scale. It keeps the cure exact and avoids adding too much.
Smoking Methods and How Curing Salt Fits
Smoking can be hot, warm, or cold, and each method has different curing salt considerations. I’ve used all three approaches for different projects depending on the result I want.
Hot Smoking
Hot smoking is where meat is cured, then smoked at cooking temperatures. I often cook fish, wild turkey, or pastrami at around 200°F / 93 °C. Since the meat is fully cooked, hot smoking doesn’t rely on curing salt for preservation. Nitrite can still be used for safety and color, but the cooking process itself takes the meat out of the danger zone.
Examples of Hot Smoked Products:
- Pastrami
- Deli ham (on or off the bone)
- Snack sticks
Warm Smoking
Warm smoking is common in parts of Europe, where meat is smoked in cooler conditions around 90–140°F / 30–60°C. These temperatures overlap with what’s called the “danger zone” in food safety, which is why salt levels and sometimes nitrite use are so important here. Salt slows bacterial growth, and in many traditional sausages, nitrite is also added as an extra buffer.
Examples of Warm Smoked Products:
- Eastern European sausages and salamis
- Certain regional hams
Cold Smoking
Cold smoking is done at even lower temperatures, where the smoke adds flavor but doesn’t cook the meat. I’ve often done this in multiple sessions over days for salami. Because the meat isn’t cooked, the curing method is critical. The preservation method here involves the use of salt and drying, with nitrite sometimes added to reduce the risk of botulism further.
Examples of Cold Smoked Products:
- Hungarian-style salami
- Traditional pancetta
- Prosciutto-style whole muscle projects
Each of these methods works differently, but the role of salt stays the same. Smoking adds flavor and sometimes helps with the drying process, while salt and time are what actually preserve the meat. Pink curing salt can be included depending on the style, but it’s not what makes the product last.
Research & Context
Examining data and official guidance helps distinguish between curing salt myths and what actually occurs in practice.
Botulism Risk and Official Guidance
Pink curing salt is primarily associated with preventing botulism. This is a rare but serious illness, and nitrites are one of several hurdles used to limit risk in cured meats. Actual case data shows how uncommon foodborne botulism is, and which foods it tends to come from.
In 2017, there were 19 reported foodborne botulism cases in the United States. Most were traced to unusual sources like nacho cheese sauce, herbal teas, or traditional seal oil, not cured meats. Between 2014 and 2017, the Centers for Disease Control and Prevention reported 100–200 cases per year, with a very small number linked to meat curing. The CDC’s botulism overview gives the full breakdown.
Commercial guidelines emphasize nitrite as one part of a wider safety system. The FSIS and FDA guidance for dried and fermented meats illustrates how nitrite interacts with salt levels, pH, water activity, and storage conditions to minimize risks.
Where Most Nitrates in the Diet Come From
Vegetables are by far the most significant source of nitrates in the human diet. Spinach, lettuce, and beetroot account for around 80% of intake, while cured meats make up about 5% in Europe. This context helps show how small a role charcuterie plays compared to everyday produce.
Nitrates also occur naturally in the soil and in the human body. It’s mainly at high heat that nitrites can change into nitrosamines, which is why I skip using pink curing salt when frying bacon. For long-term dry-curing projects where the meat is never cooked at those temperatures, I still use it as an added safety buffer and for a consistent, cured look.
Expert Tip
When I use curing salt, I measure it down to 0.1 g with a digital scale, sometimes 2 decimal places. That precision makes sure I stay within safe levels and avoid adding too much. Estimating by volume, such as using teaspoons, can lead to inconsistency because curing salts are highly concentrated.
Alternatives in Practice
I’ve worked with many alternatives, from pure sea salt to vegetable powders. Each has a role, but none are a one-to-one replacement for Prague Powder when it comes to botulism risk. For me, the decision comes down to how the meat will be cooked or dried. Crispy bacon? I skip it. Long-term salami? I add it. Knowing the project helps me decide where I want that extra buffer and where I prefer a nitrate-free curing salt approach.
What is the best curing salt substitute?
For flavor and salt-based preservation, sea salt or kosher salt work. They draw out moisture and lower water activity. They are not substitutes for Prague Powder when botulism control is required.
Can you cure meat without nitrates?
Yes. I often cure with just salt for bacon or whole-muscle projects, with tight control of humidity, temperature, and airflow. For long-term salami, I prefer Prague Powder #2 as an added safety buffer.
Is nitrate free curing salt really nitrate free?
Products marketed as ‘nitrate free’ often use vegetable-derived nitrites (e.g., celery powder). These still generate nitrite during curing, so they are not truly free of nitrates/nitrites.
Does curing salt make meat last longer?
No. Preservation comes from salt, drying, and storage environment. Curing salt helps reduce botulism risk and stabilizes cured color; it doesn’t extend shelf life.
Have a question about using or skipping curing salt? Drop it in the comments — I’d love to hear how you approach your own curing projects.
Tom Mueller
For decades, immersed in studying, working, learning, and teaching the craft of meat curing, sharing the passion and showcasing the world of charcuterie and smoked meat. Read More