Potassium nitrate (KNO3), a naturally occurring chemical compound, used in meat curing for color stabilization.

Curing draws moisture away from meat and reduces bacteria, and also alters the natural pigments in meat to change from brownish/grey to a rosy, pink hue.

Also provide the distinct “cured” flavor and texture to meat, corn beef, pastrami and salami.

Safe use of potassium nitrite to not exceed 1/4 oz per 100 pounds of meat.