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

4.7 out of 5 stars 144 customer reviews
| 4 answered questions
About the Product
  • Product Size: 1 bag, 1 lb
  • Cheese, Foie Gras, Truffles, Wagyu Steaks, Baking Products, Spices, Oils, Balsamic Vinegars and more

Frequently Bought Together

  • D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
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  • Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
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  • Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound
Total price: $46.48
Buy the selected items together


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: 4.7 out of 5 stars  See all reviews (144 customer reviews)
  • Amazon Best Sellers Rank: #22,006 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By Ray Shaw on November 13, 2012
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Ordered this to make the Good Eats recipe for corned beef. Corned beef resulted. 6 more words are apparently required.
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By Cal on December 20, 2012
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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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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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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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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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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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Never tried brining / corning meat before, but I recently took a stab at pastrami since I recently bought a smoker within the last sever months. Bought two small briskets, made the brine, let them think about things for a week, and then threw them on the smoker. This worked great for the corned beef / pastrami application. Probably won't need to buy more anytime soon since a little goes a long way.
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Purchased this to use in the dry cured bacon recipe from "In The Charcuterie". Must work because I've made it twice now. Well worth the time and effort. If I only use this for the bacon it should be enough curing salt for a couple of years.
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