Contains 2.5 lbs of Prague Powder No.1 Pink Curing Salt, also referred to as Tinted Cure or Pink Curing Salt. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat..
Prague Powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef..
To cure correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance..
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality..
Hoosier Hill Farm is located in America's heartland of northeast Indiana. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!.
Imported from USA.
Prague Powder #1, also referred to as Tinted Cure or Pink Curing
Salt, is used for all types of meats, sausage, fish, and jerky
curing. One of the most popular curing salts, Prague powder #1
contains 6.25% sodium nitrite and 93.75% sodium chloride as per
FDA and USDA regulations. A critical component in the meat curing
and sausage making process, Prague Powder #1 is essential to
prevent food poisoning. Additionally, Prague Powder #1 provides a
distinct flavor and helps to prevent product discoloration.