Hoosier Hill FarmPrague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)

Prague Powder No.1 Pink Curing Salt is a fantastic addition to any home curing setup. As someone who enjoys making cured meats at home, this product has proven to be both effective and reliable.Effectiveness:This curing salt is highly effective in preserving and curing meats. It’s specifically designed to inhibit the growth of harmful bacteria and enhance the flavor and color of cured products. My homemade bacon and sausages have turned out perfectly, with a great texture and taste, thanks to this curing salt.Quality & Purity:The quality of Prague Powder No.1 is top-notch. The pink color helps distinguish it from regular salt, preventing any mix-ups. It’s pure and doesn’t have any additional additives or impurities that could affect the curing process. The precise formulation is crucial for ensuring safety and quality in home curing.Ease of Use:Using this curing salt is straightforward. The instructions on the packaging are clear and easy to follow, making the curing process simple even for beginners. The salt is finely ground, which helps it dissolve easily and mix uniformly with your meat.Packaging:The packaging is practical and ensures the salt stays fresh. The resealable bag is convenient for storage and helps prevent moisture from affecting the salt. The amount provided is also generous, so it lasts for multiple curing projects.Value for Money:Considering the quality and effectiveness of Prague Powder No.1, it offers great value for money. It’s reasonably priced for the amount you receive, and the results you get are well worth the investment.Overall:Prague Powder No.1 Pink Curing Salt is a must-have for anyone serious about home curing. It delivers excellent results, is easy to use, and is packaged well for convenience. If you’re looking to make your own cured meats, this product is highly recommended.

This curing salt works as expected and is as described by the seller. Very good quality salt and is very fresh. Worked very well on my beef jerky and tasted great.

Exactly what I ordered.

The amount is reasonable for cooking a good amount of food

Our hunt was successful and I used this to turn my deer into deer jerky. My girlfriend did not appreciate the impact on my gastro tract, but it did make for some excellent snacking.We soak our deer meat for about 24 hours in the fridge in a brine solution with this salt before starting to dehydrate it.

Works fine

Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe".One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!"Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats.EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful:Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite.Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time).There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time.Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2.Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck.If you like this answer, please let the Amazon Universe know by clicking the 'helpful' links to this and the original post. Amazon will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

Great for charcuterie