Curing salt, named after the ancient practice of curing meat, removes moisture from the meat so that it may be kept for a long period.

Curing salt, sugar, and spices like as white pepper or fresh herbs are common ingredients in a basic curing recipe.

But what if you don’t have curing salt? Can you use saltpeter, kosher salt, or Himalayan pink sea salt to preserve food? Yes, you can, and the list continues.

The best curing salt substitutes:

• Himalayan Pink Salt
• Saltpeter
• Kosher Salt
• Celery Powder
• Celtic Sea Salt

1. Himalayan Pink Sea Salt

This kind of salt is frequently accessible in supermarkets. It is not as efficient as curing salt and cannot keep food for as long, but it is healthier since it includes more minerals.

Himalayan sea salt is mined from deep underground sources that date back about 250 million years. It is formed by the evaporation of shallow seawater and the application of severe geological pressure. It is claimed to be one of the purest salts available.

This one-of-a-kind crystallized salt is a good source of minerals. Its crystals are clear, pink, or pure white. Deeper hues often indicate increased iron and mineral concentrations.

2. Saltpeter

Potassium nitrate, sometimes known as saltpeter, is an old substance used in meat curing. It not only provides the cured meat a beautiful red hue, but it also protects it against the harmful Clostridium botulinum toxins.

Potassium nitrate is used in herbicides and explosives and, if taken in significant amounts, may be detrimental to your health. Saltpeter is advised for curing at 3.5oz per 100lb of meat for a dry cure and 7lb per 100gal for a liquid cure.

Curing salt may provide faster and more accurate outcomes than potassium nitrate. Nonetheless, saltpeter is still used in several nations for salami, dry-cured ham, and corned beef brine.

3. Kosher Salt

Kosher salt is distinguished by coarse, flaky sodium chloride crystals. Kosher is the English and Yiddish translation of the Hebrew word kasher, which means “correct, appropriate, or fit” in the context of food.

These large flaky salts are used to kosher meat, reducing the amount of blood left in the cut.

It absorbs moisture more than other salts due to its thicker crystals. Because it is less salty than others, the natural taste of the meat is not dominated. If you like a saltier flavor, use extra kosher salt to get the desired results.

What if you can’t locate kosher salt but want something similar? See our page on kosher salt substitutes.

4. Celery Juice Powder

Vegetable powders, such as celery juice, have grown in favor as more organic methods of curing meat have become available.

Because celery powder has a high naturally occurring level of nitrates and nitrites, it is an obvious candidate for organically curing meat. It imbues the meat with a unique vegetal taste. The larger the dose, the stronger the vegetable taste.

It is also hygroscopic, which means it absorbs moisture from the air naturally, so you must dissolve it in water before applying it on your meal. Celery powder is meant for a brief curing period.

It has a four-week cycle, thus it should not be used on items that need a longer curing period.

5. Celtic Sea Salt

Sel gris, which translates to gray salt, is another name for Celtic sea salt. It is derived from the coastal regions of Brittany, France.

Celtic sea salt crystallizes and absorbs minerals from the sandy clay in salt pans, which are areas of salty water where evaporation causes sea salt to crystalize. It absorbs water naturally, making it a perfect option for curing salt.

It is gathered by hand using old Celtic techniques such as gathering salt with wooden rakes and sun-drying it in clay pots. Celtic sea salt is a good choice since it includes enzymes and minerals.

A Beginners Guide to Homemade Meat Curing

If you like meat, DIY curing may be a fun and tasty way to experiment. It’s lot easier than you think; all you have to do is trust the process.

Let’s start with the meat. You may begin with pig belly since it is inexpensive and has a high fat ratio, which increases the taste after curing. Choose a smaller portion that will fit in the refrigerator without interfering with other goods.

The first step is to remove any unwanted or inedible pork belly bits. Make a cross-hatch pattern on the fat area using paper towels to eliminate any moisture. The tastes will be able to enter the flesh as a result.

Combine curing salt, dried chile, green and black peppercorns, garam masala, and a combination of herbs such as thyme, parsley, sage, and rosemary in a large mixing bowl. Massage the mixture into the meat well.

After that, place the meat in a plastic bag with the leftover spice and refrigerate it for two weeks. Every now and again, rotate the sealed cut.

Roast for two hours at 93°C.Rinse the pork belly and pat it dry with paper towels after two weeks. The cured bacon should be cooked next. Preheat the oven to 200 degrees Fahrenheit.

After the bacon has finished roasting, reseal it and keep it in the refrigerator for up to a month or the freezer for up to a year. When the pork belly is ready to eat, chop it into thick slices and fried them over medium heat.

Frequently Asked Questions

Conclusion

Curing salt is the greatest component for curing. However, the alternatives may do well in a pinch.

Salami and ham, for example, may be cured using saltpeter. If you want to remain with an organic product with a unique vegetal fragrance, celery powder is an excellent option.

Kosher salt is less salty than other salts, but it has a distinct texture and thicker crystals, so it absorbs more moisture from the food.

Celtic and Himalayan pink sea salt are two non-ionized salts that are abundant in minerals and are ideal for short-term curing, making them healthier alternatives to curing salt.