Talk:Curing salt

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Clarification needed[edit]

"Prague powder #2 contains sodium nitrate in addition to sodium nitrite." This is clearly a typo. Does anybody know what the addition is? — Preceding unsigned comment added by 98.163.21.16 (talk) 21:18, 17 February 2012 (UTC)

No, that's correct. See the sausage making article for details. 24.34.180.164 (talk) 16:24, 8 June 2012 (UTC)
Note: That this is sodium nitrAte and sodium nitrIte. 197.237.83.126 (talk) 10:34, 12 March 2013 (UTC)

Color[edit]

"Sodium nitrite provides the characteristic flavor and a red dye provides the color associated with curing."

Is this correct? I have always been under the impression that the color of pink salt is purely for identification purposes. The color change of the meat is a result of the curing process, is it not? When curing using my own blend of salt & sodium nitrite (which is just white naturally) my products still come out pink. — Preceding unsigned comment added by 184.69.28.106 (talk) 18:05, 4 May 2016 (UTC)

You are absolutely correct. oknazevad (talk) 04:19, 15 June 2016 (UTC)