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Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 Pound

Prague Powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef..
Contains 2.5 lbs of Prague Powder No.1 Pink Curing Salt, also referred to as Tinted Cure or Pink Curing Salt. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat..
Hoosier Hill Farm is located in America’s heartland of northeast Indiana. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!.
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality..
To cure 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..

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.

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.

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, pâtés, 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 5 lbs. of Insta Cure #1, 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".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

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, pâtés, 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.
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.

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, pâtés, 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.
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.

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, pâtés, 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.
Packet Contains 8 oz. of Insta Cure #1, enough to process approximately 240 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".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

CURE MEAT AT HOME: Do right by your favorite meats with this 2.5 lb salt pouch of our Wishful Seasoning Pink Curing Salt. Also known as Prague Powder....
CURE IT ALL: Perfect for poultry, ham, corned beef, sausage, fish, salami, bacon salt, jerky, and more, our pink curing salt for meat preserves your....
HIGH-QUALITY CURING SALT: Regular salt is made from pure sodium chloride, while our pink Prague Powder 1 curing salt is made with 6.25% sodium....
ENJOY FLAVORFUL, TENDER MEAT: Dry curing meat salt doesn’t just extend the shelf life of your favorite meats — it also tenderizes it and provides....
A LITTLE GOES A LONG WAY: With our powerful curing salt small amounts are more than enough! We suggest using 1 oz of meat cure salt for every 25 lbs....

CURE MEAT AT HOME: Do right by your favorite meats with this 2.5 lb salt jar of our Wishful Seasoning Pink Curing Salt. Also known as Prague Powder....
CURE IT ALL: Perfect for poultry, ham, corned beef, sausage, fish, salami, bacon salt, jerky, pickles, and more, our pink curing salt for meat....
HIGH-QUALITY CURING SALT: Regular salt is made from pure sodium chloride, while our pink Prague Powder 1 curing salt is made with 6.25% sodium....
ENJOY FLAVORFUL, TENDER MEAT: Dry curing meat salt doesn’t just extend the shelf life of your favorite meats — it also tenderizes it and provides....

PLEASE NOTE*** If your package ingredients list NITRATE, that is a typo. It should have read NITRITE..
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..
Usage:1oz per 25lbs of meat or 1 level teaspoon per every 5 lbs of meat..