Misty Gully Cure #1 (6.25%) – The Secret Behind Proper Bacon & Charcuterie

Misty Gully Cure #1 (6.25%) – The Secret Behind Proper Bacon & Charcuterie 

If you’re making bacon without Cure #1… we need to talk.

Because when it comes to curing meat safely at home, there’s no “close enough.” There’s industry standard — and that’s exactly what Misty Gully Cure #1 (6.25% Sodium Nitrite) delivers.

Also known as Prague Powder #1, Pink Curing Salt, or Instacure #1, this is the trusted curing salt used worldwide in the production of bacon, ham, corned beef, and smallgoods.

And yes — it’s dyed pink on purpose. (Safety first. Always.)

What Is Cure #1?

Misty Gully Cure #1 contains:

6.25% Sodium Nitrite

~93.75% regular salt

Dyed pink to prevent confusion with table salt

This precise ratio is the industry standard curing salt formulation, designed for short-term cures and smoked meats.

It helps:

Prevent harmful bacterial growth

Preserve colour and flavour

Deliver that unmistakable cured meat profile

Ensure food safety when used correctly

For home butchers and professional chefs alike, precision matters — and Misty Gully’s curing salts are perfectly balanced so you can cure with confidence.