Pink Curing Salt #1 is also called Prague Powder #1 is used to make artisan cured meats such as bacon, pastrami, corned beef, sausages, ham, and other meats that may be hard to find in Thailand or Asia.
In general, you only add 2.5 grams of curing salt per kilogram of meat into the curing brine. Always follow the recipe and do not add additional curing salt that is beyond what is called for.
This cure is highly toxic and should not be used in any way outside of brining and curing meat. Do not ingest this curing salt directly and keep away from pets and children. Pink Curing Salt #1 contains sea salt with sodium nitrite. Red coloring is added to distinguish it from regular salt to avoid confusion.
Don’t forget to get some PICKLING SPICES to add to your curing brine.