curing salts

Curing salts are special salts used in the preservation of meats through curing processes like smoking or dry curing. They contain sodium nitrite or sodium nitrate, which help prevent the growth of harmful bacteria, especially dangerous ones like botulinum toxin producers. These salts also give cured meats their characteristic flavor and color. Curing salts are used in controlled amounts because excess nitrite can be harmful, so following proper guidelines ensures safety and quality in meat preservation.