Make your own cured meats and sausages at home with D.Q.'s Pink Curing Salts! A combination of salt and sodium nitrate, pink salt is rubbed into hams, beef, bacon, and sausages to prevent the growth of bacteria, making them ready to cook or smoke instantly. From sausage to ham, bacon, pastrami, and more, experience all the delights of homemade cured and pickled meats. Extend their shelf life and preserve your meats with D.Q. Pink Salt! Containing a small amount of red dye: the salts are colored pink to make them easily discernible from regular table salt; they also slightly enhance the color of whatever meat is being cured. Not to be confused with Himalayan pink salt, these curing salts contain a small amount of sodium nitrite and should never be used as regular salt. Available in a range of weights, purchase anything from 8-ounces to 50-pound bags right here at Gourmet Food Store.