Curing salt is mainly used for curing and preserving meat, such as pastrami, pepperoni, and ham. Without curing salt, we wouldn\u2019t be able to enjoy these foods. <\/p>\n\n\n\n
But what if curing salt isn\u2019t available in your area?<\/p>\n\n\n\n
Easy! There are plenty of curing salt substitutes. They may not be as effective, but they cure meat just fine. <\/p>\n\n\n\n\n\n
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Most curing salt alternatives have a percent of nitrate because that\u2019s what makes it different from regular table salt. Here are some excellent alternatives that are effective for curing meat.<\/p>\n\n\n\n
Sea salt works for curing because it absorbs the water, pulling it from the cells. However, it should be non-iodized because iodized salt may leave a sour taste in your meat. It\u2019ll still cure the meat, but it may change its taste slightly. <\/p>\n\n\n\n
One more thing to remember: sea salt doesn\u2019t contain nitrate. So, while it\u2019ll still cure your meat, it\u2019ll have a bigger chance of developing bacteria. To ensure safety, you should shorten the time of curing.<\/p>\n\n\n\n