Pink Cure 150g

Pink cure, also known as Prague Powder is a mixture of sodium chloride (table salt) and sodium nitrite used in the curing of meats like bacon, ham, and sausage. It gives cured meats their signature pink color and distinct flavor, and more importantly, it preserves the meat by preventing the growth of harmful bacteria Preserves meat: Its primary purpose is to inhibit the growth of bacteria that can cause botulism, a potentially fatal foodborne illness.  Adds flavor: It provides the unique, characteristic flavor of cured and smoked meats.  Maintains color: It helps to stabilize the reddish-pink color in cured products. A food-grade pink dye is added to easily differentiate it from regular salt, as pure sodium nitrite is white and can be lethal if ingested in large quantities as a seasoning.