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The Best Curing Salt for Jerkies to Preserve Meat
No need to rush to the supermarket every time when you crave jerky because you can now preserve it for months without losing its flavor with curing salt. It not only preserves jerky but a lot of meat items like sausages, ham, and many more. The best part is that you don’t have to dedicate a space to the meat in the refrigerator because this salt can preserve it at room temperature too. It also allows you to prepare the preserved meat by cooking or smoking it. However, you can find a lot of similar options in the market, due to which you may end up picking the wrong curing salt. Using it will make the meat decay soon or cause health risks after eating. That’s why we have shortlisted and reviewed some of the highest-rated curing salts for jerky in 2023. They have a unique formula that kills bacteria in food and delays decay. Since they don’t have iodine like regular salts, the cured meat is always safe to consume for you and your family.Show contentsReviewing the Finest Curing Salt for Jerky of 2023 in Detail
- Wishful Seasoning Curing Salt - Best Overall
- Bolner Curing Salt - Space-Saver
- SPQR Seasonings Curing Salt - Most Versatile
- The Spice Lab Curing Salt - Best Flavor
- Anthony's Curing Salt - Another Option
Curing Salt For Jerkies Buying Guide
Curing Salt For Jerkies Buying Guide
Meat lovers have a lot of options starting from sausages to bacon that they can enjoy every day alternatively. Guess the hardest part of being a meat fan? No, it’s not preparing meat but preserving it because it gets decayed soon. Even if you put it inside a refrigerator, you have to finish it within 3-4 days or maybe a week (when kept carefully). Running to the grocery store daily to buy jerky is not a practical solution. And you don’t need to do that if you have curing salt at home. A little amount of salt will keep the jerky and other meats fresh and safe by sucking out their moisture. Hence, it’s up to you whether you want to have them tonight or a month later when your guest visits. Without any further ado, let’s learn how you can find the best product.
Why Should You Have Curing Salt for Jerky?
Here are the valid reasons that prove you should have curing salt for jerky at home.
- Salt draws out water from the cells of the food. As a result, harmful bacteria which are responsible for food decay, cannot survive in it. Hence, the meat remains preserved for quite a long time.
- Since this salt contains nitrites or nitrate, it preserves the red color of the meat.
- Nitrates and nitrates are also known for inhibiting bacterial growth so it reduces the chance of food poisoning.
- A small amount has highly concentrated content which means a small container full of salt will last for months and maybe years.
- The Prague salt is not limited to jerky only because you can apply it to any meat of your choice.
- Last but not least, the meat cured with such salts doesn’t lose its flavor.
What Are the Types of Curing Salt?
Curing salt is available under different names in the market like Prague powder, tinted, quick cure, instant cure, and pink curing salt. Salt is of two types based on its contents.
Prague powder #1
The type of powder is great for preserving meat for a short period of time. It contains 6.25% sodium nitrite while the rest is regular salt. You have to cook meat cured under such salt before eating. They go for a few weeks to a few months. You can apply it to bacon, ham, sausage, corned beef, and more.
Prague powder #2
This salt contains 6.25% sodium nitrite, and 4.75% sodium nitrate along with regular salt. Sodium nitrate is what makes it different from powder #1. It works for curing meat for a longer period of time. You don’t cook such tinted meat after curing. The salt is applicable to salami, prosciutto, and more.
Which Is Better Between Curing Salt and Regular Salt?
Ordinary salt has too little preservative property as compared to tinted salt. Additionally, regular salt has iodine which transforms the taste of the meat. Therefore, treating the bacon or jerky with regular salt tastes too salty. Moreover, the salt pulls out oxygen from myoglobin when it is cooked. That’s why cooked meat turns gray whereas cured meat looks pink after cooking because the oxygen is replaced by nitrite. Apart from this, there are certain bacteria like Clostridium which don’t die in ordinary saline conditions alone so using tinted salt is best to kill them as it has both salts in the right proportion.
How Can You Find the Best Curing Salt for Jerky?
Evaluate these factors to make a wise purchase.
See the size of the product or the amount of salt it holds so that you never fall short or have an excess of it. If you wet-cure meats rarely, choose a smaller size that contains four-ounce powder. However, the same will be too less if you host a family where everyone is a diehard fan of cured meats. In this case, choose a larger one having 2-2.5 pounds of curing salt.
Curing salt can be Prague powder #1 or Prague powder #2. Choose the first one for wet-curing meats which you wish to cook before eating. It has 6.25% sodium nitrite to keep your meat preserved by dehydrating it and killing germs.
Check the additional ingredients to suit individual needs. For instance, if you don’t want gluten in your meat, go for gluten-free salt. If you want extra flavor rather than a simple saline taste, check for spices and teas which add flavor to the cured flesh.
The salt you are choosing is already of pink color but there are some products that are so light pink that it appears more like white. Make sure to check the color so that you can distinguish it from the ordinary salt. It should be dyed pink.
Reviewing the Finest Curing Salt for Jerky of 2023 in Detail1– Best Overall
Get this seasoning salt for enjoying meat whenever you want. It is best for preserving the texture and flavor of every kind of meat like fish, steak, sausage, poultry, etc. It contains 6.25% sodium nitrite which is known for wet-curing flesh without making it too salty. You can use one ounce for 25 pounds of meat or less than that as per your requirements. The package holds 2.5 pounds of Prague powder which you can apply for hundreds of pounds of flesh. Therefore, one salt package lasts for a long time. Apart from this, you can use this quick cure salt as seasoning and canning salt too.2– Space-Saver
If you are looking for a compact package that you can store or carry easily, then this one is perfect for you. It has the right combination of sodium nitrate, sodium bicarbonate, and propylene glycol, making it effective on all kinds of meat. No matter how juicy the flesh is, the salt can pull out moisture and retain its flavor for months. Unlike commercially cured ham, it doesn’t make the meat overly salty. This quick salt comes in a four-ounce jar which lets you preserve a hundred pounds of jerky.3– Most Versatile
This curing salt is more powerful than regular salt in preserving several pounds of meat with ease. It can wet-cure different types of fleshes like jerky, fish, ham, sausage, and even salami, thanks to its excellent formulation of sodium nitrite along with white salt. When you drape the meat in this saline solution, it gets dehydrated and free from harmful germs. Hence, the cured meat becomes safe to consume. Since it is a Prague powder #1, it has 6.25% sodium nitrite. Its small amount is sufficient enough to work on a huge quantity of meat.4– Best Flavor
This curing salt does more than preserving meat. It is a Prague powder #1 which is made of an ideal combination of regular salt and 6.25% sodium nitrate. It creates a saline condition that kills harmful germs while preventing their reproduction. Therefore, your meat becomes edible even after keeping it for weeks. Whether it is roast or steak, you can use it for all recipes. Since the proportion of sodium nitrite is too low, it has no health effects when used sparingly.5– Another Option
If you are a meat connoisseur who frequently cooks hams and jerkies, you need a large amount of curing salt. This pack can serve your purpose as it offers you two pounds of instant cure powder that does not finish anytime soon. With the unique formula of Prague powder #1, it has an ideal mix of 6.25% sodium nitrite, sodium bicarbonate, and propylene glycol, which works together to wet cure ham, fish, salami, bacon, and more. Obviously, you have to cook the meat after curing but cooking or steaming it won’t turn the flesh gray. Moreover, it doesn’t contain gluten, so it is great for a gluten-free diet.
People Also AskedQ: Can I use tint salt for any recipe?
A: Tint salt can protect the bacon, steak, sausage, poultries, corned beef, and more types of meat from decaying. It's your choice whether you want to have them cooked or smoked. Some people also add spices while curing to make it flavorful.Q: Is curing salt always pink?
A: Maximum curing salt is pink in color. It isn't naturally of that color but it is dyed so that you don't confuse it with regular salt. Replacing your daily salt with this one will cause fatal health issues. However, there is some quick salt which is white in color too, so make sure you check the label on the package.Q: How much curing salt should I keep at home?
A: Some curing salt comes in a 2.5 pounds package while other packages are larger than this. You need one level teaspoon of it to apply on 5 pounds of meat which is too little. Hence, having one product of a good brand is a great option. It will last for months. In case, you cook cured meat rarely like when guests visit, one pack will last for years. However, make sure you're keeping the salt away from moisture so it doesn't form lumps.