Abstract: A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate, and potassium phosphate in the ratio by weight of 10:4:2.75, for maintaining the curing composition at a pH in a range from 6.3 to 7.0, and injecting or mixing said curing composition into said primal cuts of meats in a range from 22% to 26% by weight of the weight of the primal cuts of meat being treated.Specific curing compositions are also provided for use with the method of the present invention.