Slow-acting curing salt a must for safe dry cured meat craft. It protects the delicious color of traditional charcuterie like capicola, or fermented dry sausage, like Italian salami or soppressata. This type of "pink salt" releases nitrates and nitrates over time, keeping the meat safe as it dries, and releasing as nitrous oxide. For charcuterie and salumi, you want to measure by weight, using 0.25% the weight of the meat for safe proportions. If you must measure by volume, one level teaspoon cures 5 lbs of meat. This packet contains enough for 30 pounds of meat.