Use to cure beef, fish, chicken, ham, or other gamey meats. Use curing salt on meats requiring a short curing period before cooking, grilling, or smoking. To distribute the salt cure evenly in your meats, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Never taste or eat curing salt on its own! Be sure and use a tested, trusted recipe for curing because too much curing salt can be toxic.