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

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

 
(49 reviews)  
$9.99
+10
SKU HHF117
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Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Additionally, Prague Powder #1 provides a distinct flavor and helps to prevent product discoloration.

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. To cure meat or fish 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. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.

Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. 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. Contains 1 lb of Prague Powder No1 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 400 lbs of meat.

Difference between Prague #1 and #2:

Prague powder #1 (aka Cure #1)

Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking elements. It is used for all curing other than dry. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.

Prague powder #2 (Cure #2)

Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. It is mostly for dry curing (e.g. products that require no cooking, refrigeration or smoking.) These meat products typically take a longer time to cure. You mix with cold water to use, using 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg.) Certain strains of micrococcus bacteria ferment the nitrate in Prague Powder #2, converting it to nitrite. Prague Powder #2 lasts longer in food, because while the nitrite turns into nitric oxide and dissipates, the nitrate instead has to first break down into nitrites before it can dissipate as nitric oxide, thus you have a preservative present for longer.



Classic Corned Beef

1 cup kosher salt
1/2 cup granulated sugar
1 1/2 teaspoon Hoosier Hill Farm Prague Powder #1
1 gallon ice water
5 pounds beef brisket, trimmed
3 tablespoons Hoosier Hill Farm Pickling Spices
6 bay leaves, divided
1/4 teaspoon crushed red pepper
4 cloves garlic, smashed
1 tablespoon whole black peppercorns
1 tablespoon allspice
1 teaspoon whole cloves

Dissolve salt, sugar and Prague Powder #1 in water in a shallow, non-reactive (stainless steel) container. Inject brine throughout meat using a flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. Keep submerged by weighing it down with a dish. Transfer to the refrigerator to brine for 5 days. Remove the brisket from the brine, rinse thoroughly and discard brine. Place brisket fat-side down in a Dutch oven. Cover with cold water and add remaining 2 bay leaves, garlic, peppercorns, allspice and cloves. Bring to a boil. Lower heat and simmer until tender, about 3 hours. Remove from liquid. Cool and thinly slice meat.
Salt, Sodium Nitrite, FD&C Red #3. Prague #1. contains 6.25% sodium nitrite, 93.75 % salt. WARNING - Sodium Nitrite is a toxic chemical , Use in accordance with your curing recipe and always measure to cure accurately.
Average customer rating:
 
(49 reviews)  

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5 Most useful customer reviews (see all reviews):
KW
Nov 11, 2015
a Hoosier Hill Farm customer
Made several batches of home-bacon with this so far. Works great!!

Advantages: Works great!!
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Dr. Dan
Nov 13, 2015
a Hoosier Hill Farm customer
I smoke many products including bacon. The use of "curing salt" such as this product increases shelf life, reduces the chances of bacterial contamination, and improves color. This product was as advertised, arrived in just a few days, nice packing, and no clumping. No complaints. I would order from them again.

Advantages: Works for me
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daisybengal
Nov 13, 2015
a Hoosier Hill Farm customer
Bacon is still curing so will wait and see
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Karen W.
Nov 13, 2015
a Hoosier Hill Farm customer
perfect for our homemade jerky
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CannonFodder73
Nov 9, 2015
a Hoosier Hill Farm customer
Now that it cooled off outside used it to make a pork belly into bacon. Only needed about 7g of it, so this is a lifetime supply. The meat turned red inside showing that its "cured".

Advantages: Now that it cooled off outside used it to make ...
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