---
product_id: 64076790
title: "The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA"
brand: "the spice lab"
price: "S$32"
currency: SGD
in_stock: true
reviews_count: 8
category: "The Spice Lab"
url: https://www.desertcart.sg/products/64076790-the-spice-lab-curing-salt-1-2-lb-bag-pink
store_origin: SG
region: Singapore
---

# 2 lb Bag - bulk supply for serious curing 6.25% Sodium Nitrite - precise curing power Made in USA - premium quality assurance The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA

**Brand:** the spice lab
**Price:** S$32
**Availability:** ✅ In Stock

## Summary

> 🥩 Cure Like a Pro, Impress Every Palate!

## Quick Answers

- **What is this?** The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA by the spice lab
- **How much does it cost?** S$32 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/64076790-the-spice-lab-curing-salt-1-2-lb-bag-pink)

## Best For

- the spice lab enthusiasts

## Why This Product

- Trusted the spice lab brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **USA-Made Quality:** Crafted domestically with rigorous standards for peace of mind.
- • **Bulk Size for Pros:** 2-pound bag keeps your curing game strong and consistent.
- • **Versatile Meat Mastery:** Ideal for bacon, jerky, corned beef, brisket & game curing.
- • **Perfect Pink Preservation:** Locks in vibrant color & flavor for meats that impress.
- • **Trusted Sodium Nitrite Formula:** 6.25% concentration ensures safe, effective curing every time.

## Overview

The Spice Lab Curing Salt #1 is a 2-pound bag of premium pink curing salt (Prague Powder 1) containing 6.25% sodium nitrite, designed for short-term curing of meats like bacon, jerky, corned beef, and brisket. Made in the USA, it ensures vibrant color, enhanced flavor, and safe preservation, perfect for culinary enthusiasts and professionals seeking consistent, high-quality meat curing results.

## Description

desertcart.com : The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA : Grocery & Gourmet Food

Review: Great for curing raw ham steaks. - I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.
Review: Does the Job - I've been wanting to try making corned beef for the last few years since moving back to Texas. Corned beef is so hard to find here and costs way too much for what you do find. I caught a great deal on briskets and decided what better time to take the plunge and give it a shot. In case I totally messed up at least it wouldn't be a great loss of money. This one was a great price for the amount so figured to give it a try. The corned beefs turned out amazing, easy to make and this salt did its job well of curing and adding a perfect pink color. Now that I see how really easy the process is - I"ll probably order more of this brand curing salt and definitely keep making them. It's true once you have a homemade one the store bought pales in comparison. I do have a couple of other things in the near future to try...a type of bacon out of a pork shoulder and a Canadian thing from pork loin called peameal bacon which both need this ingreidient. If they turn out as well as the corned beef then I'll be needing this often. Definitely recommend

## Features

- PRAGUE POWDER 1 CURING SALT: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat.
- COMMON USES: This pink powder is recommended as a sodium nitrite curing salt for meat that requires short cures that will be cooked and eaten relatively quickly. Use pink curing salt for bacon, jerky, corned beef and more.
- HEALTH BENEFITS: Pink curing salt has been known to cure meat, steaks, roasts, poultry. Sodium nitrite salt also helps preventing reproduction that can spoil meat.
- WORD OF CAUTION: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lbs. of meat. Consuming too much curing salt can make you sick.
- PREMIUM QUALITY: Our pink curing salt is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B075ZFG6S1 |
| Best Sellers Rank | #9,466 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #43 in Sea Salts |
| Brand | The Spice Lab |
| Brand Name | The Spice Lab |
| Color | pink |
| Container Type | Bag |
| Cuisine | American |
| Culinary Salt Type | Curing Salt |
| Customer Reviews | 4.7 out of 5 stars 5,237 Reviews |
| Flavor | CURING SALT |
| Item Form | Powder |
| Item Package Weight | 0.92 Kilograms |
| Item Weight | 2 Pounds |
| Manufacturer | The Spice Lab |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Sea Salt Variety | curing salt |
| Size | 32 Ounce (Pack of 1) |
| Specialty | kosher |
| UPC | 846836029606 |
| Unit Count | 32.0 Ounce |

## Product Details

- **Brand:** The Spice Lab
- **Flavor:** CURING SALT
- **Item Weight:** 2 Pounds
- **Specialty:** kosher
- **Unit Count:** 32.0 Ounce

## Images

![The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA - Image 1](https://m.media-amazon.com/images/I/71LYwC4OeWL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for curing raw ham steaks.
*by J***. on October 9, 2025*

I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.

### ⭐⭐⭐⭐⭐ Does the Job
*by S***1 on January 9, 2023*

I've been wanting to try making corned beef for the last few years since moving back to Texas. Corned beef is so hard to find here and costs way too much for what you do find. I caught a great deal on briskets and decided what better time to take the plunge and give it a shot. In case I totally messed up at least it wouldn't be a great loss of money. This one was a great price for the amount so figured to give it a try. The corned beefs turned out amazing, easy to make and this salt did its job well of curing and adding a perfect pink color. Now that I see how really easy the process is - I"ll probably order more of this brand curing salt and definitely keep making them. It's true once you have a homemade one the store bought pales in comparison. I do have a couple of other things in the near future to try...a type of bacon out of a pork shoulder and a Canadian thing from pork loin called peameal bacon which both need this ingreidient. If they turn out as well as the corned beef then I'll be needing this often. Definitely recommend

### ⭐⭐⭐⭐⭐ Really good purchase
*by J***E on January 31, 2026*

When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous.

## Frequently Bought Together

- The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA
- The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1
- Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ32mm

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-07-05*