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  • D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
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D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb

122 customer reviews
| 4 answered questions

Price: $11.94 & FREE Shipping on orders over $35. Details
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  • Product Size: 1 bag, 1 lb
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Frequently Bought Together

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb + Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Price for both: $35.13

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Product Description

Use for curing meats, DQ Curing Salt is a combination of salt and sodium nitrate. This pink salt is rubbed in small amounts to cure hams, beefs, bacon, sausages, and other meats, to prevent the growth of bacteria. The meat will be ready to cook or smoke instantly.


Product Details

  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • ASIN: B0050IM4MY
  • UPC: 728795595463
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (122 customer reviews)
  • Amazon Best Sellers Rank: #8,140 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

105 of 115 people found the following review helpful By Ray Shaw on November 13, 2012
Verified Purchase
Ordered this to make the Good Eats recipe for corned beef. Corned beef resulted. 6 more words are apparently required.
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16 of 16 people found the following review helpful By Cal on December 20, 2012
Verified Purchase
Well packed and shipped quickly. I have already used this for Pancetta, Pastrami, maple cured bacon, canadian bacon, and elk jerky. Works great.
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16 of 16 people found the following review helpful By Ritchie Rich on February 17, 2013
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Use this to make your own homemade bacon. Worked perfectly and once you make homemade bacon, you won't go back to storebought!!
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5 of 5 people found the following review helpful By Ross on March 29, 2013
Verified Purchase
I received the order and it was just as advertised and arrived in fine condition. I'm very happy with it. In fact, as a result of the homemade bacon I was able to make using this product, family and friends are very happy with it too :) Its packaged nicely in a convenient plastic resealable bag.
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6 of 7 people found the following review helpful By Pete J on June 24, 2013
Verified Purchase
So it's sodium nitrate. I cured 8lbs of pork belly for a week and smoked it for 3 hours. Came out amazing. The only minor issue is the bag it gets sent in. It's a zip top and the tiny granules get stuck in the grooves. Not a big deal, I just transfered the salt to tupperware.
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3 of 3 people found the following review helpful By Amazon Customer on April 6, 2013
Worked as advertised - made a great corned beef brisket. Just what I was looking for. Looking forward to trying it in other cured meat recipes.
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2 of 2 people found the following review helpful By Matthew R. on February 16, 2014
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Used this to home cure a ham, then smoked it on my Big Green Egg. Best ham ever! Wow, this stuff really works. If using still water (i.e., no pumps) I recommend curing 1 day for every two pounds.
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3 of 4 people found the following review helpful By C. Day on April 15, 2013
Verified Purchase
I've never cured any meats before, but got "the bug" to make some homemade bacon. I was able to buy raw pork bellies at my local Mexican market, so went to Amazon to see about curing salt.

DQ Curing Salts caught my eye - the price was good, it sounded like exactly what I needed (pink salt) and so I purchased it.

It arrived promptly, I went and scored a 4 pound pork belly, found a recipe online that I liked the looks of, and away we go! Rubbed it with a mix of pink salt, sugar, and regular salt. After 8 days of turning the belly over daily, it was ready to go in the smoker. I used my Little Chief electric smoker, for 2 hours with 2 pans of hickory chips. I let the pork cool, the refrigerated overnight, then put it in the freezer to really firm up so I could use my electric slicer.

Well let me tell you this is the BEST bacon ever! I'm going to be experimenting now with different rubs, different wood chips, and maybe some maple syrup - so I bet I'll be buying more DQ Curing Salts before I know it!
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Want to discover more products? Check out these pages to see more: potassium nitrate powder, vs pink, 1lb sodium nitrate

Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.