
gothbird
𝙿𝚘𝚎𝚝 𝙶𝚒𝚛𝚕
- Mar 16, 2025
- 170
As per @opheliaoveragain's encouragement, here are the two main "excuses" I keep ready for why I have SN, in case I ever need to explain it. They're both pretty believable and rooted in real, legal uses of the chemical.
Meat Curing
SN is a legit, common ingredient in curing meats—think bacon, ham, pancetta, sausages, etc. It's used to stop botulism, and it gives that nice pink/red cured color that meat loses when it's cooked or sits too long. It also gives that signature cured-meat flavor you get with bacon or hot dogs.
Usually, people don't use pure SN—they mix it with regular salt to make "curing salt" or "pink salt." A really common version is Prague Powder #1, which is about 6.25% SN and the rest is just salt. It's used for stuff that cures over a short time, like homemade sausages or bacon.
So if anyone ever asked, I'd just say:
To back that up, I keep a few things around like:
Photography
This one's more niche, but if you're into film or darkroom work it makes sense. SN has been used in bw photography, especially older or experimental methods. It's part of something called a "reducer solution," which lets you lighten areas of an overexposed photo or bring back detail in high contrast prints. Sometimes it's used in toning or altering image tone too.
While most people don't use SN for photography anymore, some analogue and alternative process photographers still do, especially in historical methods like cyanotypes or Van Dyke prints.
If asked, I'd say:
To help explain that, it'd be useful to have:
Some general things

Meat Curing
SN is a legit, common ingredient in curing meats—think bacon, ham, pancetta, sausages, etc. It's used to stop botulism, and it gives that nice pink/red cured color that meat loses when it's cooked or sits too long. It also gives that signature cured-meat flavor you get with bacon or hot dogs.
Usually, people don't use pure SN—they mix it with regular salt to make "curing salt" or "pink salt." A really common version is Prague Powder #1, which is about 6.25% SN and the rest is just salt. It's used for stuff that cures over a short time, like homemade sausages or bacon.
So if anyone ever asked, I'd just say:
"I'm into home charcuterie and meat curing. I use SN in tiny amounts, mixed into curing salt, to make things like pancetta or dry-cured ham. It's completely legal and standard in the food industry."
To back that up, I keep a few things around like:
- A PDF copy of Charcuterie by Michael Ruhlman
- A printed curing salt recipe or a Prague Powder guide
Photography
This one's more niche, but if you're into film or darkroom work it makes sense. SN has been used in bw photography, especially older or experimental methods. It's part of something called a "reducer solution," which lets you lighten areas of an overexposed photo or bring back detail in high contrast prints. Sometimes it's used in toning or altering image tone too.
While most people don't use SN for photography anymore, some analogue and alternative process photographers still do, especially in historical methods like cyanotypes or Van Dyke prints.
If asked, I'd say:
"I do a bit of alt process photography as a hobby. SN is in one of the reducer formulas I've tried—it helps finetune bw prints and highlights. It's not super common anymore, but it's still a thing in historic photo chemistry."
To help explain that, it'd be useful to have:
- A film camera
- A download of The Book of Alternative Photographic Processes
- A screenshot of a developer formula with SN in it
Some general things
- Don't leave SN lying around in a sketchy bag or bottle. Label it clearly with something like "For curing salt use only" or "Photographic chemicals".
- If someone questions it, show them a printed recipe or page that lists SN as an ingredient.
- SN is totally legal in many countries for curing meat and hobbyist chemistry. Just say it's for food or photo hobby stuff—no need to overexplain.
- Keep it smallscale. Nobody's going to question one bottle if it looks like it's for a hobby.