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 also other meat items like sausages, ham, and 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. However, you can find a lot of similar options on the market, and you may end up picking the wrong curing salt. That’s why we have shortlisted some of the highest-rated curing salts for jerky. 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. Our top choice is Wishful Seasoning Curing Salt because of its high quality and great results. For more options and a helpful buying guide, keep reading below!
Meat lovers have a lot of options starting from sausages to bacon that they can enjoy every day in a preserved form. This helps combat the issue of meat going bad in a few short days. 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. If you're ready to venture into the amazing world of making jerky at home, let's learn how you can find the best product.
Key Factors to Consider
Evaluate these factors to make a wise purchase.
Amount
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.
Formula
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.
Additional ingredients
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.
Color
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.
