Curing salt facts for kids
Curing salt is a special kind of salt mixture used to keep meats fresh and safe to eat for a long time. It's also known as pink salt or Prague powder #1. People use it to make things like sausages, bacon, and ham.
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What is Curing Salt Made Of?
Curing salt is mostly regular table salt, about 93.75%. The other important part, about 6.25%, is something called sodium nitrite. This ingredient is super important for keeping food safe.
Why is it Used?
Curing salt helps to "cure" or "preserve" meat. This means it helps to:
- Add flavor to the meat.
- Give the meat a nice pink or red color.
- Most importantly, stop harmful germs from growing in the meat.
Stopping Bad Germs
The sodium nitrite in curing salt is very good at stopping a dangerous germ called Clostridium botulinum. This germ can cause a serious illness called botulism, which can make people very sick. By using curing salt, people can make sure their cured meats are safe to eat.
Why is it Pink?
You might notice that curing salt is often dyed pink. This is a very important safety step! It makes sure that no one accidentally confuses it with regular table salt. Since sodium nitrite is powerful and you only need a little bit, the pink color helps everyone know it's not just plain salt.
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