Curing Salt: Myths, Facts, and Natural Alternatives

Feb 27

If you've ever looked into curing meat at home, you've likely encountered a flood of conflicting opinions about curing salts, nitrates, and their potential health risks. Are nitrates dangerous, or are they simply misunderstood? And can you cure meat without them? This post breaks down different types of curing salts, explains their role in meat preservation, and explores natural alternatives.

At some point while shoping for healthier deli meats, I flipped over a package of procittio ham and nearly fell over when i read the ingredients were simply two things: pork, salt. I was so used to reading through lists of words I can’t pronounce I couldn’t believe I was really seeing a 2 ingredient preserved meat… I had to know more, because maybe this would be something i could do at home?!

The biggest barrier to learning to cure meat ( I think) is learning what curing salts are and what they do. Below, I compiled a list of all the different types of salt used in curing which I hope can get you started on your own curing journey.

Different Types of Curing Salt

Curing meat is an ancient method used to preserve food, enhance flavor, and prevent bacterial growth. The confusion often arises when trying to understand which salts to use and why. Here’s a breakdown of the most common salts used in curing:

1. Traditional Curing Agents

Saltpetre (Potassium Nitrate - KNO3): Historically, saltpetre was the primary curing agent. It’s a naturally occurring mineral found in limestone caves. Over time, sodium nitrate replaced it due to its more predictable effects on meat color and flavor.
Artisanal & Unrefined Salts (Sea Salt, Himalayan Salt, Celtic Salt): While these salts contain beneficial minerals, they aren’t ideal for curing because their mineral content can cause inconsistent results in preservation and texture.
Kosher Salt: A purified sodium chloride (NaCl) commonly used for koshering meats. Since it lacks nitrates or nitrites, it does not stabilize meat color or provide the antimicrobial benefits necessary for safe curing.
Table Salt: Another form of refined sodium chloride, often containing iodine and anti-caking agents. These additives can negatively affect the curing process, making table salt unsuitable for preserving meat.

2. Curing Salts (Synthetic Nitrates & Nitrites)

These are specially formulated curing salts that prevent spoilage, enhance flavor, and maintain the color of cured meats:

Curing Salt #1 (Prague Powder 1): A blend of sodium nitrite and salt, used for meats that require short curing times, such as bacon, ham, and sausages.
Curing Salt #2 (Prague Powder 2): Contains both sodium nitrate and sodium nitrite. This is used for meats that require long aging, like prosciutto, speck, and dry-cured sausages. The sodium nitrate slowly breaks down into sodium nitrite over time, allowing for extended preservation.

3. Natural Curing Alternatives

Vegetable-Based Curing (Veg Cure 504): In response to consumer concerns about synthetic nitrates, scientists developed curing powders derived from plant-based nitrites, such as those found in celery and kale. These plant-based nitrites function the same way as synthetic curing salts and should still be used in regulated amounts.

Is Cured Meat Harmful to Health?

The debate over whether cured meats are harmful is largely tied to research suggesting a link between nitrites and cancer. However, the full story is more complex.

Both nitrates (NO3) and nitrites (NO2) are naturally occurring compounds found in a variety of foods, including vegetables like beets, kale, and spinach. Our own bodies even produce nitrates as part of normal metabolic processes.

The concern comes from what happens after ingestion. When nitrites react with proteins in the stomach, they can form N-nitroso compounds (NOCs)—some of which have been linked to DNA damage and tumor formation. However, research has also shown that NOCs are not inherently harmful unless combined with other risk factors such as:

Advanced Glycation End Products (AGEs) – Found in highly processed or charred foods, AGEs contribute to oxidative stress and inflammation.
Heterocyclic Amines (HCAs) – Created during high-heat cooking (like frying or grilling), these compounds have been associated with increased cancer risk.

In other words, the risk from cured meats is not just about nitrates—it’s about how the food is prepared and what other dietary factors are at play.

How to Reduce Risk While Enjoying Cured Meats

If you’re concerned about nitrates but don’t want to give up cured meats altogether, here are some balanced approaches:
✔ Choose quality over quantity – Opt for meats cured with traditional methods using high-quality salts or plant-based alternatives.
✔ Avoid commercial processed meats – Mass-produced cured meats often contain additional preservatives and hydrogenated fats, which are more concerning than nitrates alone.
✔ Mind your cooking methods – Avoid high-heat frying or grilling, which can increase the formation of harmful compounds. Instead, go for slow roasting, poaching, or stewing.
✔ Pair with antioxidants – Eating cured meats with vitamin C-rich foods (like fresh vegetables) can help counteract the formation of harmful nitrosamines in the body.

Final Thoughts

The debate around curing salts and nitrates has led to confusion, but the reality is more nuanced. Nitrates themselves are not the enemy—our bodies process them daily from natural sources. The real concerns arise from how they are combined with other compounds and cooking methods.

Understanding different curing salts allows you to make informed decisions about the meats you eat and how you prepare them. Whether you choose traditional curing salts, vegetable-derived alternatives, or simple salt-only cures, you now have the knowledge to decide what works best for your health and homesteading goals.

What are your thoughts on curing salts? Have you tried making your own cured meats? Let’s discuss in the comments!

The Wilson Family