---
product_id: 677775127
title: "Anthony's Pink Curing Salt No.1, 2 lb"
brand: "anthony's"
price: "NT$330"
currency: TWD
in_stock: false
url: https://www.desertcart.tw/products/677775127-anthonys-pink-curing-salt-no-1-2-lb
store_origin: TW
region: Taiwan
---

# Preserves hundreds of pounds of meat 6.25% sodium nitrite content 2 lb bulk size Anthony's Pink Curing Salt No.1, 2 lb

**Brand:** anthony's
**Price:** NT$330
**Availability:** ❌ Out of Stock

## Summary

> 🧂 Cure like a pro, impress like a boss!

## Quick Answers

- **What is this?** Anthony's Pink Curing Salt No.1, 2 lb by anthony's
- **How much does it cost?** NT$330 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.tw](https://www.desertcart.tw/products/677775127-anthonys-pink-curing-salt-no-1-2-lb)

## Best For

- anthony's enthusiasts

## Why This Product

- Trusted anthony's brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Safety First:** Formulated to inhibit harmful bacteria, guaranteeing peace of mind with every batch.
- • **Bulk Powerhouse:** Generous 2-pound supply fuels multiple curing projects without constant reordering.
- • **Versatile Curing:** Perfect for wet-curing sausages, bacon, ham, salami, and white fish—your charcuterie game changer.
- • **Effortless Integration:** Easily measurable and mixable, streamlining your curing process for flawless results every time.
- • **Precision Preservation:** Contains 6.25% sodium nitrite to ensure safe, consistent curing and vibrant pink color.

## Overview

Anthony's Pink Curing Salt No.1 is a 2-pound curing essential with 6.25% sodium nitrite, designed for wet-curing meats like bacon, ham, and sausages. Its pink dye prevents mix-ups with regular salt, while its formulation ensures safe preservation, enhanced flavor, and that iconic cured meat color. Ideal for both hobbyists and pros, it supports curing hundreds of pounds of meat with consistent, reliable results.

## Description

Anthony's Pink Curing Salt No.1, 2 lb : desertcart.ae: Beauty

## Features

- Perfect for wet-curing/preserving sausages, white fish, ham, salami's, all types of bacon and more!
- Enough to cure hundreds of pounds of meat
- Generally used to wet-cure meat that requires cooking before consumption
- Also known as Pink Salt", "Quick Cure", "Curing Salt 1" or "Instacure 1"
- Enough to cure hundreds of pounds of meat - contains 6.25% Sodium Nitrite for Curing Meats

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00XUXTOU6 |
| ASIN  | B00XUXTOU6 |
| Allergen Information | Fish |
| Brand Name | Anthony's |
| Color | White-1954-y |
| Cuisine | European, American |
| Culinary Salt Type | Curing Salt |
| Customer Reviews | 4.7 4.7 out of 5 stars (7,134) |
| Customer reviews | 4.7 4.7 out of 5 stars (7,134) |
| Flavor | caramel |
| Is Discontinued By Manufacturer  | No |
| Item Package Weight | 0.93 Kilograms |
| Item Weight | 907 g |
| Manufacturer reference  | QW-I9TS-7MJ0 |
| Number of Pieces | 1 |
| Package Dimensions  | 23.39 x 17.4 x 7.8 cm; 907.18 g |
| Part Number | QW-I9TS-7MJ0 |
| Specialty | gluten free |
| UPC | 784672647427 |

## Product Details

- **Allergen information:** Fish
- **Brand:** Anthony's
- **Flavour:** caramel
- **Item weight:** 907 g
- **Specialty:** gluten free

## Images

![Anthony's Pink Curing Salt No.1, 2 lb - Image 1](https://m.media-amazon.com/images/I/91c-ORWtnnL.jpg)
![Anthony's Pink Curing Salt No.1, 2 lb - Image 2](https://m.media-amazon.com/images/I/81J8UdxdT+L.jpg)
![Anthony's Pink Curing Salt No.1, 2 lb - Image 3](https://m.media-amazon.com/images/I/611wBiGBlwL.jpg)
![Anthony's Pink Curing Salt No.1, 2 lb - Image 4](https://m.media-amazon.com/images/I/716PvubbxaL.jpg)
![Anthony's Pink Curing Salt No.1, 2 lb - Image 5](https://m.media-amazon.com/images/I/511H-janMrL.jpg)

## Questions & Answers

**Q: what it is the difference , pink curing salt #1and #2**
A: Cure #1 is 6.25% sodium nitrite and 93.75% salt (sodium chloride).  This is used for short-term cures, or for color-retention and/or flavor enhancement.  Things like hot dogs or bacon are products that use this cure.

Cure #2 is 6.25% sodium nitrite, 4.0% sodium nitrate and 89.75% salt (sodium chloride).  This is used for long-term cures like salami or pancetta arrotolata.  As the sodium nitrite depletes over time, the sodium nitrate gradually breaks down into sodium nitrite, ensuring continued efficacy against microorganisms.

**Q: I know this salt is gluten-free, but is it vegan?**
A: What are you curing?  Granola?  It's curing salt for MEAT, so no, I would say it ISN'T vegan.

**Q: Why the propylene glycol and sodium bicarbonate?**
A: Propylene Glycol is sticky when moist and sweet tasting yet harmless in food grade.

Sodium Bicarbonate is added to the combination of salt and nitrites to help keep the meats from spoiling. Plus it helps to tenderize the meat, enhance flavor and keep more of the outside in and microbial out.

Oddly, one teaspoon of Sodium Nitrate can remove the life from the body but it’s not enough to preserve it

**Q: Why cant I look under the bag?**
A: Maybe a better question would be, Would you know how to pour water out of a pot with the instructions written on the bottom? DON'T SPILL THE SALT OUT OF THE BAG!!!

## Frequently Bought Together

- Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA
- The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1
- Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ32mm

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*Product available on Desertcart Taiwan*
*Store origin: TW*
*Last updated: 2026-05-19*