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. This salt is not to be used asa table salt and is specifically for the meat and curing process.
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.
In addition to Prague Powder #1, The Great American Spice Company has all of your sausage making and curing needs. We have an extensive selection of jerky seasonings and mixes as well as sausage casings and spice blends. We also carry all your other favorite curing agents and additives such as Citric Acid, Silicon Dioxide, Sodium Phosphate, and Morton Tender Quick Meat Cure.
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. This salt is not to be used asa table salt and is specifically for the meat and curing process.
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.
In addition to Prague Powder #1, The Great American Spice Company has all of your sausage making and curing needs. We have an extensive selection of jerky seasonings and mixes as well as sausage casings and spice blends. We also carry all your other favorite curing agents and additives such as Citric Acid, Silicon Dioxide, Sodium Phosphate, and Morton Tender Quick Meat Cure.
Ingredients: Salt, Sodium Nitrite, FD&C Red #3. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.
Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
Prague Powder Curing Salt | WTF – Ep. 101
FAQ
What is the ratio of Prague salt to #1?
How much Prague powder #1 for bacon?
What is the ratio of curing salt to meat?
How much curing salt per gallon of water?
How much Prague powder does it take to cure meat?
Prague powder #1 is potent, and only a small amount needs to be used to cure meat. For a piece of meat weighing about 5 pounds, 1 teaspoon of curing salt is needed. Put another way, 4 ounces of Prague powder #1 will cure 100 pounds of meat.
Why is Prague powder a curing salt?
Thus, curing salt such as Prague powder #1 was invented in order to keep the meat preserved safely. Made of a combination of salt and sodium nitrate or salt and sodium nitrite, Prague powder #1 is one type of curing salt.
Can Prague powder be used as a dry cure mix?
Prague Powder #2 has been developed as easy-to-use cure mix which can be used as a dry cure, which when simply mixed with additional salt is immediately ready for use. The cure mix contains the necessary ingredients for successful curing i.e. nitrate, nitrate and salt to produce traditional-style dry cured meats.
Does Prague powder make you sick?
Using Prague powder like regular table salt can make a person very sick. Also colored pink, Prague powder #2 has both sodium nitrate as well as sodium nitrite (6.25% sodium nitrite, 4% sodium nitrate, and 89.75% salt). Some of the more common cuts of meat to be preserved with Prague powder #1 are fish, jerky, bacon, and corned beef .