Pink Curing Salt - Prague Powder No. 1

Pink curing salt is used to cure meats for cooking, smoking or canning such as corned beef, ham, sausages or bacon. This mix of salt, sodium nitrite and pink coloring safely cure meat but should be used with care and should only be used in very small quantities. Use with caution and instruction. Cannot be substituted for Prague Powder #2.

NET WT 1 oz. (28g)

Ingredients: Salt, Sodium Nitrite, FD&C Red #3

Caution:

Use this product with caution and instruction, as too much or too little can adversely affect health, taste and food quality.

Curing salts should only be used in very small quantities. Follow recipes carefully.

Pink coloring is added to prevent it from being mistaken for ordinary table salt.

Be aware that Prague Powder #1 cannot safely be used as a substitute for Prague Powder #2, as their formulations and uses are distinct.

Prague Powder #1 - Contains 6.25% sodium nitrite and 93.75% salt. It's recommended for short cures under 30 days on meats that will be cooked and eaten soon, like jerky and corned beef and is also suitable for wet curing.

Prague Powder #2 - Contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% salt. The sodium nitrate acts as a time-release agent, slowly converting into sodium nitrite over time. It's recommended for long cures over 30 days and dry curing.