# Curing salt

Canonical: https://marinad191.com/en/ingredients/curing-salt/
Updated: 2026-11-05T18:01:42.000Z

Curing mixtures require exact product identification, not a generic salt substitution.

Why does the concentration matter?

Curing salts are sold with different nitrite concentrations and formulations. The ingredient entry in each recipe specifies the required mixture. Never replace it gram for gram with another strength, pure nitrite or ordinary salt.

Does calculating the amount make jerky safe?

No. A marinade calculator does not validate heating, drying or storage. Follow an appropriate tested process and the product manufacturer’s instructions. Keep curing mixtures in labelled packaging and weigh with suitable equipment.

## From ingredient to marinade

These amounts come directly from our recipes. Open a marinade to calculate your own quantity and follow every stage.

### [Jerky marinade](https://marinad191.com/en/recipes/jerky-marinade/)

Meat weight: 1,000 g

- Nitrite curing salt, 0.5% NaNO₂: 10 g


## Sources & further reading

Sources support the ingredient notes; they do not certify our recipes for preservation.

- [Oregon State University Extension](https://extension.oregonstate.edu/catalog/pnw-784-making-cured-bacon-home)