Curing salt is also known as Prague Powder Number 1. This is a standard 6.25% cure for any meat that requires cooking, smoking or canning.
The reason for using a cure for these forms of cooking meat is to prevent botulism and enhance preservation. Prague Powder is the basic cure you want for sausage, corned beef, ham, bacon, fish, poultry, etc.
Ingredients: salt, sodium nitrite, glycerin with FD #3 used to color cure in accordance with MDI Bulletin 656 of 4/1/74. Not edible on its own. It is colored bright pink to avoid confusion with regular salt.
Only 1 ounce of Prague Powder is necessary to cure 25 pounds of sausage; 4 ounces will cure 100 pounds.