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Bacon Rubs


½ cup kosher salt, ¼ cup maple syrup granules, ¼ sriracha powder, 2 tbs smoked paprika, 1 tbs hot smoked paprika, 2 tps curing salt (Prague Powder #1)


Onion and Garlic: 1/4 C kosher salt, 1/4 cup onion sugar, 2T cracked black pepper, 2tsp curing salt


Urfa Biber and Molasses 1/4 C kosher salt, 1/4 C molasses granules, 3T urfa biber flakes, 2tsp curing salt


Aleppo and Bourbon Barrel Smoked Pepper: 1/4 C kosher salt, 1/4 C sugar, 2T aleppo flakes, 3T bourbon barrel smoked pepper, 2tsp curing salt


Ghost pepper and Brown Sugar: 1/4 C ghost pepper sea salt, 1/4 cup brown sugar, 2tsp curing salt


Applewood and Honey: 1/4 C kosher salt, 1/4 C granulated honey, 3T applewood smoked pepper, 2tsp curing salt


Bill's Burger Bonanza: 1/4 C kosher salt, 1/4 C sugar, 1/4 C Bill's Burger Bonanza, 2tsp curing salt




Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally, they are used for pickling meats as part of the process to make sausage or cured meat. Prague Powder #1 is 6.25% sodium nitrite and 93.75% table salt. Sodium nitrite inhibits the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism and helps preserve the color of cured meat. Curing salts contain red dye that makes them pink to prevent them from being confused with common table salt. Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color.


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