If you like to grill often or work in the food industry, you probably keep meat stored on a regular basis. Curing salt is a simple but effective way to help slow the spoiling process. Designed to inhibit the growth of bacteria, curing salt can help make sure your meat remains fresh and delivers a great taste even after being retrieved from storage.
Curing salt is approved by the FDA and USDA. One pound is enough to cure 400 lb. of meat. Curing salt is primarily composed of table salt with added amounts of sodium nitrate to encourage long-term food preservation and freshness.