This is salt ground a bit bigger than normal table salt. It is used on raw meats to cure them. Ham, fish like salmon are cured using this kind of salt.
Curing. As in "curing meat".
A good substitute for Morton Tender Quick when curing meat is a mixture of kosher salt and pink curing salt.
It's not recommended to use iodized salt in brines and curing mixtures because the added iodine can give the meat an off-flavor and discoloration. Additionally, the iodine may also inhibit the curing process by affecting the chemical reactions that occur during curing. It's best to use non-iodized salt, such as kosher salt or sea salt, for brining and curing.
Of course !
Sodium chloride is used.
Chemically they are both sodium chloride although some curing salts are a mixture of sodium nitrate and sodium chloride.
To use pink salt curing to preserve and flavor meat or fish, you can create a curing mixture with pink curing salt, salt, sugar, and any desired herbs or spices. Rub this mixture onto the meat or fish, ensuring it is evenly coated. Place the meat or fish in a container and refrigerate for the recommended curing time. This process helps preserve the meat or fish by inhibiting bacterial growth and adds flavor through the absorption of the curing mixture.
Salt curing Dehydrating Freezing
yes
There are one table spoon + one tea spoon in an ounce of curing salt.
Salt is Salt (NaCl) no matter what is origins. Kosher, Sea, Maldon, Rock etc are all MARKETING terms designed to make what you are purchasing more expensive. Table Salt is Salt with a to which little anticaking agents such as sodium aluminosilicate or magnesium carbonate are added to make it free-flowing. Table salt is also "Iodized" by law in certain countries. Curing Salt is Salt with a little Sodium Nitrite added AND IS NOT THE SAME AS SALT (or Kosher Salt). This salt is mixed to cure meet and would be poisonous if not used as directed on the packaging.
Yes, the salt curing process will extend the life of the product but not forever.