Gourmet Spices RSS Branded | Prague Powder #1

Prague Powder #1, Also Known As Tinted Cure Or Pink Curing Salt, Is Used For All Types Of Meats Including Sausage, Fish And Jerky Curing. Prague #1 Contains 6.25% Sodium Nitrite And 93.75% Sodium Chloride As Per Fda And Usda Guidelines And Regulations. Prague Powder #1 Is A Critical Component Of Meat Curing And Is Essential To Prevent Food Poisoning. It Also Provides A Distinct Flavor And Helps To Prevent Discoloration. Prague Powder Is Not Table Salt. It Is Specifically For The Meat And Curing Process.

Use Prague Powder #1:

• Bacon
• Semi-Dry Meats
• Sausage
• Jerky
• Ham
• Pastrami
• Hard Salami
• Corned Beef

To Cure Within Food Safely Guidelines, It Is Important To Use The Proper Amount Of Prague Powder #1 And Follow Recipes From Reputable Sources. Using Too Much Or Too Little Pink Curing Salt Can Negatively Affect Food Quality And Safety. As A General Rule, Use 1 Tsp Prague Powder #1 Per Every Pound Of Meat.

4 Oz Glass Jar