The term curing salts usually refers to salt with sodium nitrite, sodium nitrate, and/or potassium nitrate (saltpeter). The most common way to insure a proper level of nitrites and nitrates in your cure is to use pre-mixed curing salts. These are commonly known as tinted curing mixture (or TCM for short), tinted cure, pink salt, sel rose, Insta Cure, or Prague Powder. You can make your own curing salts by combining natural sea salt with saltpeter, but this requires a good deal of precision and a high level of fluency with the curing process itself. Salt plays a critical role in curing food. Food may be preserved in other ways, such as air-drying or smoking, but these methods are not as reliable or as tasty as curing with salt. Salt curing can be done by pickling in brine, or by spreading salt over a food and hanging in the air. It may also be combined with other methods, such as smoking.Salt plays several different roles in curing. The first is that it creates changes in the osmotic pressure of food cells, which pulls water out of the food and kills most pathogens. All food cells are filled with water that contain minerals, mostly salts. When you immerse food into salt brine, the salt content of the fluid outside the cells becomes greater than what is inside the cell. The cell's normal functions rely on maintaining a balance of osmotic pressure between the fluids inside and outside the cell . So as salt concentration outside a cell rises water rushes out of the cells to dilute the salt and bring the organism's osmotic pressure back into balance. This dries out the cells, and since microbes that cause spoilage need water to live, they are destroyed in the process. At the same time salt-cured food becomes a less hospitable environment for future growth of harmful (or toxic) bacteria.

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