You use such a tiny amount, it probably won’t shorten your lifespan. But the pink salt #1, is nitrite. The nitrate, which is pink salt#2, is the one that is thought to possibly be a carcinogen. I’ve never used the #2. Some people just use plain salt. I don’t think you get that red color if you use just salt only. But there are recipes for making it that way. I don’t know what the end product tastes like.
Been eating Pastrami all week...
Lord! I’m a dead man walking!
Watching a show on the TV and this old lady in NC is curing pork, She calls it pickle pork but she means ham.
She says you stuff the pork tightly in the pickle barrel, and alternately layer with salt.
Now here is the funny bit, she says you stick a hard boiled egg in there and when it floats to the top, the brine is the correct salinity to preserve the pork.
Damn! now I want breakfast!