Smoked Pastrami with Chinese Warming Spices

When it comes to curing meats like pastrami, ham, sausage, or bacon, Prague powder or pink curing salt is added to preserve the meats and inhibit bacteria growth for safe consumption. Pink curing salt is not the same as pink salt or Himalayan pink salt. Curing salt is tinted with pink dye so it’s not mistaken with regular table salt. When it comes to curing salt, there are two types. Type #1 is made of 6.25 percent sodium nitrite and 93.75percent table salt, and is used for short term curin