Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. In addition to the pink salt, we use table salt here. If using Diamond Crystal kosher salt, increase the salt to 1 1/2 cups; if using Morton kosher salt, increase to 1 1/8 cups. This recipe requires six days to corn the beef, and you will need cheesecloth. Look for a uniformly thick brisket to ensure that the beef cures evenly. The brisket will look gray after curing but will turn pink once cooked.