what it is the difference , pink curing salt #1and #2

Cure #1 is 6.25% sodium nitrite and 93.75% salt (sodium chloride). This is used for short-term cures, or for color-retention and/or flavor enhancement. Things like hot dogs or bacon are products that use this cure. Cure #2 is 6.25% sodium nitrite, 4.0% sodium nitrate and 89.75% salt (sodium chloride). This is used for long-term cures like salami or pancetta arrotolata. As the sodium nitrite depletes over time, the sodium nitrate gradually breaks down into sodium nitrite, ensuring continued efficacy against microorganisms.

I know this salt is gluten-free, but is it vegan?

What are you curing? Granola? It's curing salt for MEAT, so no, I would say it ISN'T vegan.

Why the propylene glycol and sodium bicarbonate?

Propylene Glycol is sticky when moist and sweet tasting yet harmless in food grade. Sodium Bicarbonate is added to the combination of salt and nitrites to help keep the meats from spoiling. Plus it helps to tenderize the meat, enhance flavor and keep more of the outside in and microbial out. Oddly, one teaspoon of Sodium Nitrate can remove the life from the body but it’s not enough to preserve it

Why cant I look under the bag?

Maybe a better question would be, Would you know how to pour water out of a pot with the instructions written on the bottom? DON'T SPILL THE SALT OUT OF THE BAG!!!

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Anthony's Pink Curing Salt No.1, 2 lb

Product ID: 677775127

Details

Allergen information
Fish
Brand
Anthony's
Flavour
caramel
Item weight
907 g
Specialty
gluten free

⏳Preserves hundreds of pounds of meat

🧂6.25% sodium nitrite content

⚖️2 lb bulk size

Description

🧂 Cure like a pro, impress like a boss!

SAFETY FIRST - Formulated to inhibit harmful bacteria, guaranteeing peace of mind with every batch.
BULK POWERHOUSE - Generous 2-pound supply fuels multiple curing projects without constant reordering.
VERSATILE CURING - Perfect for wet-curing sausages, bacon, ham, salami, and white fish—your charcuterie game changer.
EFFORTLESS INTEGRATION - Easily measurable and mixable, streamlining your curing process for flawless results every time.
PRECISION PRESERVATION - Contains 6.25% sodium nitrite to ensure safe, consistent curing and vibrant pink color.

Anthony's Pink Curing Salt No.1 is a 2-pound curing essential with 6.25% sodium nitrite, designed for wet-curing meats like bacon, ham, and sausages. Its pink dye prevents mix-ups with regular salt, while its formulation ensures safe preservation, enhanced flavor, and that iconic cured meat color. Ideal for both hobbyists and pros, it supports curing hundreds of pounds of meat with consistent, reliable results.

Specifications

ASIN	B00XUXTOU6
ASIN	B00XUXTOU6
Allergen Information	Fish
Brand Name	Anthony's
Color	White-1954-y
Cuisine	European, American
Culinary Salt Type	Curing Salt
Customer Reviews	4.7 4.7 out of 5 stars (7,134)
Customer reviews	4.7 4.7 out of 5 stars (7,134)
Flavor	caramel
Is Discontinued By Manufacturer	No
Item Package Weight	0.93 Kilograms
Item Weight	907 g
Manufacturer reference	QW-I9TS-7MJ0
Number of Pieces	1
Package Dimensions	23.39 x 17.4 x 7.8 cm; 907.18 g
Part Number	QW-I9TS-7MJ0
Specialty	gluten free
UPC	784672647427

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