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Curing salt is salt containing small amounts of sodium nitrite or sodium nitrate. It is used in the preserving and curing of meats, and in sausage making. The nitrate component inhibits the growth of bacteria, specifically botulism, and helps preserve the color of cured meat. Curing salt containing sodium nitrite is the more commonly used of the two. Sodium nitrate breaks down more slowly, however, and will preserve meats for longer periods of time.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Curing_salt". A list of authors is available in Wikipedia.|