UPC 066958181932

• 1 x 2.2lb bag (1 Kg) of Pink Curing Salt No.1. Also called Tinted Cure / Quick Cure / Instacure #1
• Pink Curing Salt containing 6.25% Sodium Nitrite for curing meats
• Perfect for curing / preserving cooked meats, sausage, fish, jerky, bacon, ham, pastrami
• Enough to cure hundreds of pounds of meat. Batch tested and verified gluten-free
• IMPORTANT. To ensure food safety use the proper amount - take 1 oz of pink salt #1 per 25 lb of meat

It's pink to make sure we don't use it as regular table salt and blends better with meat. Pink Curing Salt is used as a preservative when making charcuterie to slow bacterial and fungal growth and to preserve a good natural pink colour. It is sold under several names including Prague powder #1. Pink Curing Salt is excellent for use when making sausages, brining meats such as ham or turkey, or when smoking meats such as bacon or pastrami. To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. Curing Salt serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little 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. Store in a cool, dry place. Do not refrigerate or freeze.