Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound (Packaging may vary)

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. 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 meat or fish 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. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water. 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. Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder. Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is an essential component in the preserving and curing of meat, sausage, fish, and jerky.
It serves to help maintain meat flavor and appearance.
Use for curing bacon, ham, corned beef, and a variety of fish. Each container holds enough to cure 100lbs of meat.
To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder #1.
Directions: Use 1 oz. (or 6 teaspoons, or 2 tablespoons) of cure for 25 lbs. of meat, or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
Packaged in a facility that processes dairy, soy, peanuts, and wheat products.