You can ALSO use saltpeter (Potassium nitrate), does all the same stuff. But generally you'll see what you want listed as "pink salt", it's not the only pink salt though so be careful...
https://www.amazon.com/Curing-Prague...%2Bcuring&th=1
Funny your timing on posting this though. This morning I cut the first strips off my very first DIY bacon (absolutely phenomenal, so much better than everything else I've eaten, and I tend to seek out high quality foods). I did *NOT* salt cure mine. I smoked mine (different method of curing).
Scrap Iron Chef's Bacon Recipe | Alton Brown | Food Network
And contrary to what earlh123 posted above, it very much tasted like bacon. What it lacked was a distinctive pink coloring (more brown, like cooked meat). I'm going to go with the salt curing method next (need it to do my own corned beef anyway), simply to see the difference in process. Cold smoking without a proper setup, I used a Weber kettle grill, was persnickety.
Anyway, do it. I wish I'd tried this earlier. It's not really cheaper, but the Quality for the price is where the real gains are found.
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curing salt
