Meat curing salts go by many names: Instacure, TCM (Tinted curing Mix), Prague Powder and Pink Salt to name a few. The difference between them lies in their application.

• Curing Salt #1 is comprised of salt and sodium nitrite and is used when you are going to be cooking the meat like bacon, ham, corned beef, etc.
• Curing Salt #2 is comprised of salt, sodium nitrite, and sodium nitrate and is used for dry cured, uncooked meats like salami and prosciutto.