Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5LB (Pack of 1)
Asin: B00C2PIC92 | Model: HHF118 | PartNumber: HHF118 | Ean: 0853881004809 | UPC: 853881004809
As an Amazon Associate we earn a fee from qualifying purchases when you follow a link to Amazon from this page. We rank the products, but the links to Amazon are promotional.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..
Allergens: Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products..
Storage: For Maximum Shelf Life, Store In A Cool, Dry Place. We Do Not Recommend Refrigerating Or Freezing Curing Salt..
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..
Features
- 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.
- 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.
- 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.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
- See more on Amazon...
First Available: 03/24/2015
Brand: Hoosier Hill Farm | Manufacturer: Hoosier Hill Farm
Dimensions: 5.00 x 5.00 x 5.00 inches | Weight: 2.50 pounds
Warranty: Money Back Guarantee
See On Amazon Similar To Hoosier Hill Farm Prague Powder
#1
Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings
Asin: B084KZG9CM
Developed With You In Mind: Spqr Seasonings, Curing Salt #1 Aka Premium Prague Powder Was Developed With The Consumer In Mind. Easily Store This Xl Food Grade Pet Container For Long Periods Of Time, Allowing You To Preserve The Highest Quality Ingredients..
Also Known As: Pink Curing Salt #1, Prague Powder #1, Instacure #1, Tinted Cure, Or Quick Cure Salt, Is Used For Short Term Cures Generally Less Than 30 Days..
Contains 6.25% Sodium Nitrite: Generally Used To Wet-Cure Meat That Requires Cooking Before Consumption. Contains The Balance Of Ingredients Needed For Curing The Tastiest Meats..
The Best Choice For Wet-Curing/Preserving: Sausages, Ham, Salami's, Jerky, Game, Fish, All Types Of Bacon And More!.
Features
- XL BOTTLE OF CURING SALT #1: Enough premium Prague Powder to cure hundreds of pounds of meat, in an easy to store container. Sprinkle directly into your brine, or measure using the dual action cap for direct teaspoon entry, without the mess.
- THE BEST CHOICE FOR WET-CURING/PRESERVING: sausages, ham, salami's, jerky, game, fish, all types of bacon and more!
- DEVELOPED WITH YOU IN MIND: SPQR Seasonings, Curing Salt #1 aka Premium Prague Powder was developed with the consumer in mind. Easily store this XL food grade PET Container for long periods of time, allowing you to preserve the highest quality ingredients.
- CONTAINS 6.25% SODIUM NITRITE: Generally used to wet-cure meat that requires cooking before consumption. Contains the balance of ingredients needed for curing the tastiest meats.
- ALSO KNOWN AS: Pink Curing Salt #1, Prague Powder #1, InstaCure #1, Tinted Cure, or Quick Cure Salt, is used for short term cures generally less than 30 days.
- See more on Amazon...
Brand: SPQR Seasonings | Manufacturer: SPQR Seasonings
See On Amazon #2
Anthony's Pink Curing Salt No.1, 2 lb
Asin: B00XUXTOU6 | Ean: 0784672647427 | UPC: 784672647427
Enough To Cure Hundreds Of Pounds Of Meat - Contains 6.25% Sodium Nitrite For Curing Meats.
Generally Used To Wet-Cure Meat That Requires Cooking Before Consumption.
Perfect For Wet-Curing/Preserving Sausages, White Fish, Ham, Salami's, All Types Of Bacon And More!.
Features
- Pink Salt #1 - Batch Tested and Verified Gluten Free
- Perfect for wet-curing/preserving sausages, white fish, ham, salami's, all types of bacon and more!
- Enough to cure hundreds of pounds of meat - contains 6.25% Sodium Nitrite for Curing Meats
- Generally used to wet-cure meat that requires cooking before consumption
- See more on Amazon...
Brand: Anthony's | Manufacturer: Anthony's
Weight: 2.00 Pounds
See On Amazon #3
Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)
Asin: B008X6KE0E | Ean: 0853881004090 | UPC: 853881004090
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..
Allergens: Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products..
Storage: For Maximum Shelf Life, Store In A Cool, Dry Place. We Do Not Recommend Refrigerating Or Freezing Curing Salt..
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..
Features
- 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.
- 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.
- 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.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
- See more on Amazon...
First Available: 08/19/2014
Brand: Hoosier Hill Farm | Manufacturer: Hoosier Hill Farm
Dimensions: 5.00 x 2.00 x 5.00 inches | Weight: 1.00 Pounds
See On Amazon #4
The Spice Lab Curing Salt #1 (1 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA
Asin: B075ZBGVWG | Model: 4178103 | PartNumber: 4178103 | Ean: 0846836073586 | UPC: 846836073586
Health Benefits: Pink Curing Salt Has Been Known To Remove Germs From Meat, Steaks, Roasts, Poultry. Sodium Nitrite Salt Also Helps Preventing Reproduction That Can Spoil Meat..
Premium Quality: Our Pink Curing Salt Is Ideal For Homemade Jerky Seasoning And Cure, As Well As Game Curing For Hunters. Our Products Quality-Assured And Made In Usa. We Pride Ourselves On Not Just Providing The Best Value But Providing The Highest Quality Products You'll Find On The Market..
Word Of Caution: Use Sodium Nitrate Food Grade Curing Salt With Extreme Care. Follow The Proper Food Safety Guidelines And Use The Right Measurements Of Prague Powder #1 When Curing Meats. Mix The Instacure #1 With Water And Use Sparingly. Only 1 Tsp. Is Needed To Cure 5 Lbs. Of Meat. Consuming Too Much Curing Salt Can Make You Sick..
Common Uses: This Pink Powder Is Recommended As A Sodium Nitrite Curing Salt For Meat That Requires Short Cures That Will Be Cooked And Eaten Relatively Quickly. Use Pink Curing Salt For Bacon, Jerky, Corned Beef And More..
Features
- PRAGUE POWDER 1 CURING SALT: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat.
- COMMON USES: This pink powder is recommended as a sodium nitrite curing salt for meat that requires short cures that will be cooked and eaten relatively quickly. Use pink curing salt for bacon, jerky, corned beef and more.
- HEALTH BENEFITS: Pink curing salt has been known to remove germs from meat, steaks, roasts, poultry. Sodium nitrite salt also helps preventing reproduction that can spoil meat.
- WORD OF CAUTION: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lbs. of meat. Consuming too much curing salt can make you sick.
- PREMIUM QUALITY: Our pink curing salt is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market.
- See more on Amazon...
First Available: 09/04/2021
Brand: The Spice Lab | Manufacturer: The Spice Lab
Dimensions: 6.00 x 1.00 x 4.00 inches | Weight: 1.00 pounds
See On Amazon #5
Boise Salt Co. Prague Powder #1 Premium Pink Curing Salt - 4 oz Resealable Pouch
Asin: B07WPZ4NMM
Characteristics: Light Pink, Fine-Textured Grain.
Use Per Instruction And Only In Very Small Quantities Prague Power #1 Is Not Appropriate For Long-Cured And Dry-Cured Products..
Ingredients: Salt, Sodium Nitrite, Fd&C Red #3..
1Oz Is Enough For 25Lbs Of Meat.
Features
- Gives cured meats a distinctive salty taste.
- 1oz is enough for 25lbs of meat
- Characteristics: Light pink, fine-textured grain
- Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
- Use per instruction and only in very small quantities Prague Power #1 is NOT appropriate for long-cured and dry-cured products.
- See more on Amazon...
Brand: Boise Salt Co. | Manufacturer: Boise Salt Co.
Dimensions: 0.50 x 6.00 x 4.00 inches | Weight: 0.25 pounds
See On Amazon #6
Hoosier Hill Farm Alum Granulated Pickle Powder, 1LB (Pack of 1)
Asin: B00UVAG21A | Model: HHF49 | PartNumber: HHF49 | Ean: 0858639005381 | UPC: 858639005381
Topically, Alum Powder Is Sometimes As An Aftershave..
Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products..
Product Of The Usa.
Store In A Cool, Dry Place. We Do Not Recommend Refrigeration Or Freezing Of The Powder..
Alum Can Also Be Used As A Preservative For Floral Arrangements! Simply Dip The Fresh Cut Stem In Alum Powder And Place In The Arrangement..
Our Alum Powder Is Pure, Granulated, And Useful In Making Your Own Pickle Recipe, Toothpaste, Or Even Play Dough..
Features
- Alum powder is a versatile salt that has skincare applications, aids in baking leavening and maintains the crispness of fruits or vegetables throughout the pickling process
- Our alum powder is pure, granulated, and useful in making your own pickle recipe, toothpaste, or even play dough.
- Topically, Alum powder is sometimes as an aftershave.
- Alum can also be used as a preservative for floral arrangements! Simply dip the fresh cut stem in Alum Powder and place in the arrangement.
- Product of the USA
- Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
- See more on Amazon...
First Available: 03/18/2015
Brand: Hoosier Hill Farm | Manufacturer: Hoosier Hill Farm
Dimensions: 6.00 x 4.00 x 5.00 Inches | Weight: 1.00 Pounds
See On Amazon #7
Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker
Asin: B002L82B2O | Model: 11000 | PartNumber: 11000 | Ean: 0015913110005 | UPC: 015913110005
Contains 1 Lb. Of Insta Cure #1, Enough To Process Approximately 480 Lbs. Of Meat.
Insta Cure Is A Trademark Of The Sausage Maker Inc. Made In Usa.
Formerly Known As Prague Powder No. 1; The Sausage Maker Recommends Using 1 Level Teaspoon Per 5 Lbs. Of Ground Meat. Recipes May Call Generic Names Such As “Curing Salt".
Curing Meat Helps To Prevent Common Food Borne Illnesses Associated With Trapped Air In Meat Mixture. For Use On Low & Slow Smoked/Cooked Meats With A Short Curing Window.
Features
- Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, p t s, pastrami, luncheon meats, meat loaves, poultry, fish and more
- Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window
- Contains 1 lb. of Insta Cure #1, enough to process approximately 480 lbs. of meat
- Formerly known as Prague Powder No. 1; The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as curing salt
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
- See more on Amazon...
Brand: The Sausage Maker
Dimensions: 1.00 x 7.75 x 6.50 inches | Weight: 1.00 Pounds
See On Amazon #8
Hoosier Hill Farm Pickle Fresh Granules, 1.5LB (Pack of 1)
Asin: B01KVHASZS
Store In A Cool, Dry Place. We Do Not Recommend Refrigeration Or Freezing Of The Powder..
Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products..
Product Of The Usa..
The Same Food-Safe Ingredient Used In Commercially Packed Pickles. Enough To Make 160 Quarts..
Features
- Pickle Fresh granules are great for making your pickles fresh and crispy without the cumbersome process of soaking produce for hours in lime and repeated rinsing.
- The same food-safe ingredient used in commercially packed pickles. Enough to make 160 quarts.
- Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Product of the USA.
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
- See more on Amazon...
Brand: Hoosier Hill Farm | Manufacturer: Hoosier Hill Farm
Weight: 1.50 Pounds
See On Amazon #9
Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 4 oz. - The Sausage Maker
Asin: B00HEQGMSW
Contains 4 Oz. Of Insta Cure #1, Enough To Process Approximately 120 Lbs. Of Meat.
Insta Cure Is A Trademark Of The Sausage Maker Inc. Made In Usa.
Formerly Known As Prague Powder No. 1;The Sausage Maker Recommends Using 1 Level Teaspoon Per 5 Lbs. Of Ground Meat. Recipes May Call Generic Names Such As “Curing Salt".
Curing Meat Helps To Prevent Common Food Borne Illnesses Associated With Trapped Air In Meat Mixture. For Use On Low & Slow Smoked/Cooked Meats With A Short Curing Window.
Features
- Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, p t s, pastrami, luncheon meats, meat loaves, poultry, fish and more
- Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window
- Contains 4 oz. of Insta Cure #1, enough to process approximately 120 lbs. of meat
- Formerly known as Prague Powder No. 1;The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as curing salt
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
- See more on Amazon...
Brand: The Sausage Maker
Dimensions: 7.00 x 0.25 x 3.50 inches | Weight: 0.25 Pounds
See On Amazon #10
Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker
Asin: B01MSU3LR9
Contains 1 Lb. Of Insta Cure #2, Enough To Process Approximately 480 Lbs. Of Meat.
Insta Cure Is A Trademark Of The Sausage Maker Inc. Made In Usa.
The Sausage Maker Recommends Using 1 Level Teaspoon Per 5 Lbs. Of Ground Meat. Recipes May Call Generic Names Such As “Curing Salt 2".
Similar To Time Release Capsules, Insta Cure #2 Breaks Down And Cures Gradually, Allowing For More Protection Time For Your Meat During The Drying Or Fermenting Process. Different From Insta Cure #1, Which Can Be Used With Meat Products That Require Smoking Or Cooking. Time Release Cure Keeps Meat Safe From Harmful Bacteria Over Entire Curing Cycle. For Use Meats With A Long Curing Window.
Features
- Insta Cure #2 is a simple, easy to use curing agent for meats that will be dry aged, fermented or otherwise NOT cooked. This includes pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more
- Similar to time release capsules, Insta Cure #2 breaks down and cures gradually, allowing for more protection time for your meat during the drying or fermenting process. Different from Insta Cure #1, which can be used with meat products that require smoking or cooking. Time release cure keeps meat safe from harmful bacteria over entire curing cycle. For use meats with a long curing window
- Contains 1 lb. of Insta Cure #2, enough to process approximately 480 lbs. of meat
- The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as curing salt 2
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
- See more on Amazon...
Brand: The Sausage Maker
Dimensions: 1.00 x 7.75 x 6.50 Inches | Weight: 1.00 Pounds
See On Amazon #11
Hoosier Hill Farm Prague Powder No. 2 Pink Curing Salt, 2.5LB (Pack of 1)
Asin: B00H4GS05U
Directions: Use 1 Oz. (Or 6 Teaspoons, Or 2 Tablespoons) Of Cure For 25 Lbs. Of Meat, Or 1 Level Teaspoon Of Cure For 5 Lbs. Of Meat. Mix Cure With Cold Water..
Product Of The Usa..
Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products..
Store In A Cool, Dry Place. We Do Not Recommend Refrigeration Or Freezing Of The Powder..
To Cure Meat Or Fish Safely Within Food Safety Guidelines, It Is Important To Use The Proper Amount Of Prague Powder No. 2..
Features
- Prague Powder No. 2, also known as tinted curing salt, is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis, and air dried hams such as prosciutto. The reason Prague No. 2 is used for such long curing products is because it breaks down very slowly over a period into sodium nitrite.
- To cure meat or fish safely within food safety guidelines, it is important to use the proper amount of Prague Powder No. 2.
- Directions: Use 1 oz. (or 6 teaspoons, or 2 tablespoons) 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. We do not recommend refrigeration or freezing of the powder.
- Product of the USA.
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
- See more on Amazon...
Brand: Hoosier Hill Farm | Manufacturer: Hoosier Hill Farm
Weight: 2.50 Pounds
See On Amazon #12
Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker
Asin: B01N5ACDJX | Ean: 0015913011173 | UPC: 015913011173
Contains Salt, Sodium Nitrite (6.25%) And Sodium Nitrate (1%).
5 Lbs. Of Insta Cure Will Process Approximately 2,400 Lbs. Of Meat.
Use 1 Level Teaspoon Per 5 Lbs. Of Ground Meat.
The Sodium Nitrate Breaks Down To Sodium Nitrite To Cure The Meat Over An Extended Period Of Time.
Features
- A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more (products that do not require cooking, smoking, or refrigeration)
- The sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time
- Contains salt, sodium nitrite (6.25%) and sodium nitrate (1%)
- Use 1 level teaspoon per 5 lbs. of ground meat
- 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat
- See more on Amazon...
Brand: The Sausage Maker | Manufacturer: The Sausage Maker
Dimensions: 7.50 x 4.00 x 4.00 Inches | Weight: 5.00 Pounds
See On Amazon #13
The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz.
Asin: B01MQR1G69 | Ean: 0015913011142 | UPC: 015913011142
These Are Products That Do Not Require Cooking, Smoking, Or Refrigeration.
Use 1 Level Teaspoon Per 5 Lbs. Of Meat. 4 Oz. Of Insta Cure Will Process Approximately 120 Lbs. Of Meat.
Insta Cure No. 2 Can Be Compared To The Time Release Capsules Used For Colds--The Sodium Nitrate Breaks Down To Sodium Nitrite To Cure The Meat Over An Extended Period Of Time.
A Cure Specifically Formulated To Be Used For Making Dry Cured Products Such As Pepperoni, Hard Salami, Genoa Salami, Proscuitti Hams, Dried Farmers Sausage, Capicola And More.
Features
- This Packet Contains 4 oz.
- A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more
- These are products that do not require cooking, smoking, or refrigeration
- Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time
- Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat
- See more on Amazon...
Brand: The Sausage Maker | Manufacturer: The Sausage Maker
Dimensions: 0.25 x 3.50 x 7.00 Inches | Weight: 0.25 Pounds
See On Amazon #14
Pure Prague Powder #1 [aka Insta Cure #1, DQ Pink Curing Salt, Sel Rose] Non-GMO Gluten-Free OU Kosher Certified - 400g/14oz
Asin: B019EH3L0A | Ean: 0819543010953 | UPC: 819543010953
Used In The Curing Process To Prevent Botulism Poisoning And To Provide The Characteristic Flavor And Red Color Associated With Curing..
Should Not Be Used For Long Cured Products Like Hard Salami..
Recommended Usage For Curing Is 1.1G Per 500G Of Meat. A Little Goes A Long Way..
✡ Highest Quality Assured By Strict Orthodox Union Certification Standards.
Features
- Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages.
- Highest Quality Assured by Strict Orthodox Union Certification Standards
- Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
- Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.
- Should not be used for long cured products like hard salami.
- See more on Amazon...
Brand: Modernist Pantry | Manufacturer: Modernist Pantry
Dimensions: 11.50 x 1.00 x 7.00 Inches | Weight: 0.88 Pounds
See On Amazon #15
Pure Prague Powder #2 [aka Insta Cure #2, DQ Pink Curing Salt, Sel Rose] Non-GMO Gluten-Free OU Kosher Certified - 400g/14oz
Asin: B019EHK3IS | Ean: 0819543010960 | UPC: 819543010960
Used In The Curing Process To Prevent Botulism Poisoning And To Provide The Characteristic Flavor And Red Color Associated With Curing..
Best Incorporated By Dissolving In A Small Amount Of Ice Cold Water And Adding At The Same Time As The Rest Of The Seasoning Ingredients.
Recommended Usage For Curing Is 1.1G Per 500G Of Meat. A Little Goes A Long Way..
✡ Highest Quality Assured By Strict Orthodox Union Certification Standards.
Features
- Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
- Highest Quality Assured by Strict Orthodox Union Certification Standards
- Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
- Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.
- Best incorporated by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients
- See more on Amazon...
Brand: Modernist Pantry | Manufacturer: Modernist Pantry
Dimensions: 11.50 x 1.00 x 7.00 Inches | Weight: 0.88 Pounds
See On Amazon #16
Pure Prague Powder #1 [aka Insta Cure #1, DQ Pink Curing Salt, Sel Rose] Non-GMO Gluten-Free OU Kosher Certified - 50g/2oz
Asin: B019EGWERW | Ean: 0852473004456 | UPC: 852473004456
Used In The Curing Process To Prevent Botulism Poisoning And To Provide The Characteristic Flavor And Red Color Associated With Curing..
Should Not Be Used For Long Cured Products Like Hard Salami..
Recommended Usage For Curing Is 1.1G Per 500G Of Meat. A Little Goes A Long Way..
✡ Highest Quality Assured By Strict Orthodox Union Certification Standards.
Features
- Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages.
- Highest Quality Assured by Strict Orthodox Union Certification Standards
- Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
- Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.
- Should not be used for long cured products like hard salami.
- See more on Amazon...
Brand: Modernist Pantry | Manufacturer: Modernist Pantry
Dimensions: 6.50 x 0.50 x 4.00 inches | Weight: 0.11 Pounds
See On Amazon #17
Pure Prague Powder #2 [aka Insta Cure #2, DQ Pink Curing Salt, Sel Rose] Non-GMO Gluten-Free OU Kosher Certified - 50g/2oz
Asin: B019EHDLKK | Ean: 0852473004463 | UPC: 852473004463
Used In The Curing Process To Prevent Botulism Poisoning And To Provide The Characteristic Flavor And Red Color Associated With Curing..
Best Incorporated By Dissolving In A Small Amount Of Ice Cold Water And Adding At The Same Time As The Rest Of The Seasoning Ingredients.
Recommended Usage For Curing Is 1.1G Per 500G Of Meat. A Little Goes A Long Way..
Highest Quality Ingredients✡ Highest Quality Assured By Strict Orthodox Union Certification Standards.
Features
- Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
- Highest Quality Ingredients Highest Quality Assured by Strict Orthodox Union Certification Standards
- Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
- Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.
- Best incorporated by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients
- See more on Amazon...
Brand: Modernist Pantry | Manufacturer: Modernist Pantry
Dimensions: 6.50 x 0.50 x 4.00 inches | Weight: 0.11 pounds
See On Amazon #18
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)
Asin: B07TMQ3899
Commonly Referred To As Prague Powder #1 Or Pink Salt, Curing Salt Should Never Be Tasted Or Eaten On Its Own..
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..
Features
- Ingredients: Salt, sodium nitrite, glycerin and FD&C #3 used to color cure accordance with MDI Bulliten 656 of 1974.
- 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.
- Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
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Brand: Savory Spice Shop | Manufacturer: Savory Spice Shop
Dimensions: 1.62 x 7.25 x 4.75 Inches
See On Amazon #19
Pure Prague Powder #1 + #2 Value Pack [aka Insta Cure, DQ Pink Curing Salt, Sel Rose] Non-GMO Gluten-Free OU Kosher Certified - 100g/4oz (Bundle with 2 items)
Asin: B07BLK6JY4 | Ean: 0819543012438 | UPC: 819543012438
Prague Powder #2 Is Recommended For Meats That Require Long (Weeks To Months) Cures, Like Hard Salami And Country Ham..
✡ Highest Quality Assured By Strict Orthodox Union Certification Standards.
Used In The Curing Process To Prevent Botulism Poisoning And To Provide The Characteristic Flavor And Red Color Associated With Curing..
Prague Powder #1 Is Recommended For Meats That Require Short Cures And Will Be Cooked And Eaten Relatively Quickly, Like Sausages..
Features
- This bundle contains one package each of Prague Powder #1 and Prague Powder #2
- Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages.
- Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
- Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
- Highest Quality Assured by Strict Orthodox Union Certification Standards
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Brand: Modernist Pantry | Manufacturer: Modernist Pantry
Dimensions: 1.00 x 10.00 x 7.00 Inches | Weight: 0.25 Pounds
See On Amazon #20
Pink Curing Salt - KOSHER - Prague Powder #1 - Insta Cure - 10 oz. (283.4 grams) - Stand-Up Pouch
Asin: B08VF5PPNY | Ean: 0680487904673 | UPC: 680487904673
Used As Part Of The Process When Curing Meats, Such As Ham, Salami, Sausage, Jerky, Fish, Pastrami, Corned-Beef, And All Kinds Of Bacon..
Is Generally Used To Wet-Cure , Or Pickling Any Type Of Meat..
Contains 6.25% Sodium Nitrite And 93.75% Sodium Chloride (Table Salt).
Features
- Usage:1 oz. per 25 lbs. of meat or 1 level teaspoon per every 5 lbs of meat.
- Contains 6.25% sodium nitrite and 93.75% sodium chloride (table salt)
- Used as part of the process when curing meats, such as ham, salami, sausage, jerky, fish, pastrami, corned-beef, and all kinds of bacon.
- is generally used to wet-cure , or pickling any type of meat.
- See more on Amazon...
Brand: Chef Cherie | Manufacturer: Spice Specalist
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