I have a1 Pound bag of pink salt I bought From your company I have no idea what number cure where on the package does it say. the label is unreadabl
373424
The 16 oz package of salt I purchased was "Pink Curing Salt 'Sel Rose' from DQ Curing. The label states to use 4oz per 100 gal of brine mix per 10% pump. I purchased this for curing bacon, and used the amount specified on the recipe I am using. I have had no issues. The pink salt does make a difference.
373425
I want to make a corned beef brisket that will soak for 10 days, per alton Brown's recipe. Is this the one?
373426
This product is no. 1 Prague powder sodium nitrite. Great for curing bacon, corned beef, etc.
1493229
I did not see the Circled "K" on my packaging. But I would suggest you check with the maker to see if they may have a Kosher product.
28487
I have no idea. I am buying another brand next time that does not have warning labels such as that one.
802561
Sorry, can't help you. Apparently the ingredients were on the brochure or box which I threw away. I can tell you it works. I will purchase it again.
1137604
There are 160 mg of sodium according to the label on bag, blue bag, I only get the original flavor.
178169
This is NOT a condiment. This is used ONLY for curing meats. Using this as a condiment or in cooking is poisonous and, if used as a seasoning will result in a trip to the hospital. The reason it's pink is partly to avoid mistaking it for table salt or any other edible condiment. The nature of your question tells me that you may not know what it is. Google "pink curing salt" and read up on it.
107015
I'm sorry, I bought this as a gift to a friend and had it sent to her directly..do not have a package to read off the ingredients. She swears by it and says it does work!! An excellent product.
1221870
Sorry, I cannot help out. I already ate them and do not recall what the bag said.
1948747
it says on the bag snow mold, last year I great success curing dollar spot where I had no luck with scotts fungus control.i just put bayer down 4/27 for snow mold.wish you luck.
1930459
The pink salt is not visible on food. I doubt whether any salt that has a color in the packaging will be seen on food. After it grinds, salt becomes finer and loses some of that color, then melts into food. Maybe fewer turns of the grinder will give you just the right amount.
434239
From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars &lt;1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking. Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how much meat I use). Hope this helps.
1540388
I don't think so. I ate a handful months ago and had several episodes of terrible diarrhea so I never touched them again. I do not remember if they had salt and am not able to check the bag because I pitched them.
2238520
Yes, although it's probably not legal to use in items for sale. Saltpeter is potassium nitrate while cure #1 is sodium nitrate. Potassium nitrates are still commonly used in Europe for curing meats, while the US uses sodium nitrates. Just make sure to check the labels and ratios carefully.
802993
In the Guaranteed Analysis 'salt' is not listed, on the Ingredients list it is the last item on the list. I think they have a copy of the label on their www.triumphpet.com site. If not try Pet360, I know I viewed a label somewhere before I ordered the food. I'm on the 3rd case and the vet is amazed. I found Pet360 has the best price and quick delivery. Hope this helps, and good luck.....lorraine
440764
What they sell at my local market (which stopped carrying the No Salt variety, which is why I got it on Amazon) is the "100% Natural" with a bright yellow banner "No High-Fructose Corn Syrup", but it does have plenty of salt. The Hunt's website doesn't say ("formulations may change, refer to the product package"), but these do have HFCS. The expiration date reads: Jan 02 2015, so a newer batch may not. You should be aware that, with the exception of "No Sugar Added" or "Sugar Free" kinds, every brand of ketchup has some kind of sugar in it (usually plain corn syrup). What they sell at my local market (which stopped carrying the No Salt variety, which is why I got it on Amazon) is the "100% Natural" with a bright yellow banner "No High-Fructose Corn Syrup", but it does have plenty of salt. The Hunt's website doesn't say ("formulations may change, refer to the product package"), but these do have HFCS. The expiration date reads: Jan 02 2015, so a newer batch may not. You should be aware that, with the exception of "No Sugar Added" or "Sugar Free" kinds, every brand of ketchup has some kind of sugar in it... » Read More What they sell at my local market (which stopped carrying the No Salt variety, which is why I got it on Amazon) is the "100% Natural" with a bright yellow banner "No High-Fructose Corn Syrup", but it does have plenty of salt. The Hunt's website doesn't say ("formulations may change, refer to the product package"), but these do have HFCS. The expiration date reads: Jan 02 2015, so a newer batch may not. You should be aware that, with the exception of "No Sugar Added" or "Sugar Free" kinds, every brand of ketchup has some kind of sugar in it (usually plain corn syrup). « Show Less
1843957
Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at... » Read More Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck « Show Less
178171
The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as "often bought together".