Main Purpose: The main purpose of using a curing salt is simple, to stop the growth of harmful bacteria that can cause food poisoning such as Clostridium botulism, along with to impart flavors and to preserve the product. Why is Curing Salt Pink? The main reason why the curing salts are pink in color is so that the curing salts are not to be confused with regular table salt or sugar. Eating curing salts straight from the bag, can cause serious health problems. The pink coloring is to help prevent the confusion. Types of Basic Curing Salts: There are two different types of basic curing salts: The first one is an internal curing salt, which include sodium nitrite. This is also called curing salt number one. Internal curing salt contains 6.25 % sodium nitrite. The second one is all-purpose cure, which includes sodium nitrite AND sodium nitrate. This is also called curing salt number two. All-purpose curing salt also contains 6.25 % sodium nitrite AND 4.0 % of sodium nitrate. What is the Difference Between Nitrite and Nitrate? While the two curing salts might look exactly the same, they have very different usages. Internal cure or curing salt number one is mainly used on products that you are going to be cooking or smoking. Internal cure will be used in products such as, jerky and bologna. All-purpose curing salt or curing salt number two is works slightly different, where the antimicrobial properties are released over-time. All-purpose cure will be used on products that will be dry cured and not cooked over a long period of time such as, prosciutto, salami, pepperoni, and other dry sausages. Usage of Curing Salts: Internal Curing Salt, Curing Salt Number One Usage: 0.2 ounces of cure for 5 pounds of meat 0.6 ounces of cure for 10 pounds of meat 1.0 ounce of cure for 25 pounds of meat 4.0 ounces of cure for 100 pounds of meat All-Purpose Curing Salt, Curing Salt Number Two: 1.0 ounce of cure for 25 pounds of meat **These are recommended usages, always follow the manufactures instructions when using curing salts** Legal Limits: Since 1925, there has been a legal limit permitting no more than 200 parts per million (ppm) of residual nitrite in a finished product. As ALWAYS, follow the manufactures exact instructions and usage instructions. If you have ANY questions always feel free to give us a call at 1-412-288-5036!