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Savory Spice Curing Salt - Prague Powder #1 Curing Salt for Meat | Standard 6.25% Sodium Nitrite Cure - Wet or Dry Brine for Sausage, Corned Beef, Ham & More (1 Cup Bag - Net: 10.7 oz)
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Savory Spice Curing Salt - Prague Powder #1 Curing Features
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Ingredients: Salt, sodium nitrite, glycerin and FD&C #3 used to color cure accordance with MDI Bulliten 656 of 1974.
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Cure meat and sausages that will be cooked, smoked, or canned. Can use for dry or wet brine. Use 1 t of curing salt per 5 lbs of meat. Visit website for more information.
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Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
About Savory Spice Curing Salt - Prague Powder #1 Curing
Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game, and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning, or smoking. To distribute the cure evenly in your sausage, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for any of the Morton brand-name cures.
