Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound

$10.99 (as of December 11, 2018, 5:48 am)

A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning.  Prague Powder #1 also provides a distinct flavor and helps to prevent product discoloration. Prague Powder #1 can be used in the preservation and curing of semi-dry and cooked meats, sausage, fish, jerky, bacon, ham, pastrami, hard salami, corned beef and more.

Prague Powder #1, sometimes 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.

To cure meat or fish correctly and within food safety 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.

It is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. of the cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.

You can use Prague Powder #1 to make our Homemade Bacon recipe.

 

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Description

Description

A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning.  Prague Powder #1 also provides a distinct flavor and helps to prevent product discoloration. Prague Powder #1 can be used in the preservation and curing of semi-dry and cooked meats, sausage, fish, jerky, bacon, ham, pastrami, hard salami, corned beef and more.

Prague Powder #1, sometimes 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.

To cure meat or fish correctly and within food safety 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.

It is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. of the 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.

You can use Prague Powder #1 to make our Homemade Bacon recipe.

 

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