10 Substitute For Quick Curing Salt That Work Well

Curing salt is an important ingredient when it comes to preserving and curing meats. Whether you’re making sausages, bacon, or other cured meats, curing salt ensures that harmful bacteria don’t spoil the food during the curing process.

It also helps give cured meats their signature pink color and savory flavor. But what happens when you can’t find quick curing salt or you simply want to avoid it due to its nitrate content? Luckily, there are alternatives you can use that are safe and effective.

In this blog post, we’ll explore 10 substitute for quick curing salt. Each option has its benefits and can be used to cure meat without compromising on taste or safety. While these alternatives may not always replicate the exact effects of curing salt, they provide great options for home cooks who are looking for more accessible or natural choices.

10 Best Substitute For Quick Curing Salt

1. Kosher Salt

Kosher salt is one of the simplest substitute for quick curing salt and is widely available. Unlike curing salt, it doesn’t contain nitrates, but it can be used to cure meats like bacon or ham. Kosher salt has large crystals that draw out moisture from the meat, which helps to preserve it.

If you’re using kosher salt as a substitute, the curing process will take longer since it lacks the nitrates that speed up curing and protect against bacteria. However, you can still get a great cured product by combining it with other ingredients like sugar, garlic, or herbs. Just be sure to refrigerate the meat as it cures since kosher salt alone won’t prevent bacteria growth as effectively as curing salt.

2. Sea Salt

Sea salt is another excellent substitute quick curing salt. It is similar to kosher salt in that it doesn’t have nitrates, but it’s a natural preservative. It comes from evaporated seawater and can have different crystal sizes, so you may need to adjust the amount depending on the texture of the salt.

Sea salt is also known for its rich mineral content, which can add an extra layer of flavor to the meat. Because it lacks the nitrates found in curing salt, the curing process might take longer. However, combining sea salt with ingredients like herbs, spices, and sugar can help enhance the flavor while the salt works to preserve the meat. As always, refrigerate the meat to ensure it’s safe to eat.

3. Himalayan Pink Salt

Himalayan pink salt, known for its pretty pink color, is a natural rock salt that doesn’t contain any added nitrates. It is mined from the mountains of Pakistan and is popular for its mineral content, which gives it a slightly different taste than regular table salt or kosher salt. It works similarly to sea salt or kosher salt in preserving meat by drawing out moisture.

Since Himalayan pink salt lacks nitrates, you’ll need to use refrigeration when curing the meat to prevent bacteria from growing. Additionally, the pink color of the salt won’t give your meat the same pink hue that curing salt provides, but it’s a flavorful and natural option if you want to avoid additives.

4. Celery Powder

Celery powder is a natural substitute for quick curing salt that has become popular for people who want to avoid synthetic nitrates. Celery contains naturally occurring nitrates, which can act in a similar way to the nitrates in quick curing salt. When combined with sea salt or kosher salt, celery powder can be used to cure meats like bacon and ham, giving you the preservative effects without using artificial nitrates.

While celery powder is a great substitute, it’s important to note that the natural nitrates in celery powder may not be as consistent in concentration as synthetic nitrates. This means the curing process might be a bit less predictable, but it’s a healthier option for those who want to avoid synthetic preservatives.

5. Celery Juice

Celery juice is another natural option if you want to avoid synthetic nitrates. Like celery powder, celery juice contains natural nitrates that can help preserve meat. The process involves using celery juice combined with salt (usually sea salt or kosher salt) to cure the meat.

This method is especially useful if you prefer liquid curing, as celery juice can easily be mixed with other ingredients like spices or sugar. However, like celery powder, the nitrate levels can vary, so you might not get the same consistency as you would with quick curing salt. But if you’re looking for a healthier, nitrate-free alternative, celery juice is a great choice.

6. Pickling Salt

Pickling salt is a very fine, pure salt that doesn’t contain any anti-caking agents or additives. It is commonly used for pickling vegetables but can also be used to cure meats. Its fine texture makes it dissolve easily, which is helpful when creating a brine for curing.

Pickling salt doesn’t contain nitrates, so it won’t give you the bacterial protection that curing salt provides. However, it works well as a preservative when used in combination with refrigeration and other curing techniques. It’s also readily available and inexpensive, making it a practical option for home curing.

7. Smoked Salt

Smoked salt is a unique and flavorful substitute for quick curing salt. As the name suggests, smoked salt is salt that has been infused with smoke, which gives it a deep, smoky flavor. It can be used to cure meats, especially if you’re going for a barbecue-style flavor in your cured products.

Smoked salt, like other natural salts, doesn’t contain nitrates, so you’ll need to refrigerate your meats during the curing process. It’s a great option if you’re looking to add a rich, smoky taste to meats like bacon, ham, or jerky without needing any synthetic additives.

8. Sugar Cure

A sugar cure is a mixture of salt and sugar, sometimes with added spices, that is used to cure meats. The sugar not only adds flavor but also helps balance the saltiness. Sugar cures can be used in dry rubs or brines and are commonly used for products like bacon, hams, and sausages.

While a sugar cure won’t contain nitrates, the combination of salt and sugar helps to draw moisture out of the meat and preserve it. You can add other natural preservatives like celery powder or celery juice to mimic the effects of quick curing salt while keeping the cure more natural.

Read also, 13 Best Substitute for Oat Fiber You Didn’t Know About

9. Vinegar Brine

Vinegar is a natural preservative and can be used to cure meats when combined with salt. A vinegar brine involves soaking the meat in a mixture of vinegar, salt, and sometimes spices, which helps to preserve the meat and add flavor. This method is particularly useful for making pickled or sour-cured meats.

While vinegar brines don’t provide the nitrates needed for traditional curing, they can still preserve meat by creating an acidic environment that inhibits bacteria growth. If you’re looking for a way to cure meats without synthetic nitrates, a vinegar brine is a flavorful and natural option.

10. Morton’s Tender Quick

Morton’s Tender Quick is a commercially available curing product that’s different from traditional curing salts. It contains a mix of salt, sugar, and small amounts of sodium nitrate and nitrite, which help cure and preserve meats. If you’re looking for a convenient alternative to curing salt, Morton’s Tender Quick is a great option.

It’s important to follow the instructions carefully when using Morton’s Tender Quick because it contains nitrates and nitrites, which should be used in controlled amounts. However, it’s easier to find than traditional curing salts, and many people find it easier to use for home curing projects.

Conclusion

While quick curing salt plays an important role in curing meats, there are many alternatives that can be used if you prefer a more natural or readily available option. From kosher salt to celery powder, each substitute offers its own benefits and can help you achieve a cured product safely and effectively.

Keep in mind that while these alternatives work well, many of them require refrigeration during the curing process since they don’t contain nitrates that provide the same bacteria protection as curing salt. By understanding these options, you can confidently cure meat even without quick curing salt on hand.