This curing salt is required for safe processing of air dried meats.
This cure is equivalent to Prague powder or Insta cure #2
Cure #2 contains  Sodium Nitrite, Sodium Nitrate and regular salt. It is dyed pink to help insure proper mixing of salt into meat product
A cure that has a combination of Nitrates and Nitrites is ONLY suitable for air dried salamis and air cured meats etc