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

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

 
(20 reviews)  
$14.99
+15
SKU HHF118
Qty
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.

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. 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 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. 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.

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.

****Available in large bulk sizes to our Wholesale Customers. Visit our Wholesale Landing page for more details on this free program.****



Classic Corned Beef

1 cup kosher salt
1/2 cup granulated sugar
1 1/2 teaspoon Prague Powder #1
1 gallon ice water
5 pounds beef brisket, trimmed
3 tablespoons 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:
 
(20 reviews)  

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5 Most useful customer reviews (see all reviews):
,Dale R. Riech
Nov 12, 2015
a Hoosier Hill Farm customer
1st time user. I used a whole pork belly to make bacon and it seamed to work as is should. I dissolved quickly when mixed with a little water for my wet brine and mixed evenly with my dry brine.

Advantages: 1st time user. I used a whole pork belly ...
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Tata G
Oct 10, 2015
a Hoosier Hill Farm customer
Great for my smoked meat.
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Lindsey
Sep 13, 2015
a Hoosier Hill Farm customer
I love that you can get this product on Hoosier Hill Farm. Not only because Hoosier Hill Farm usually has the best prices but also because it's an extremely hard to find item. For example I went to a special spice store as well as Meijer Kroger and Walmart and none of them had it I was at my wit's end when I remembered that I have Hoosier Hill Farm Prime and search for on there and this is one of the products that came up first. We have been using this for curing our own hands and it works wonderful I also really like the container because you can buy cheaper refills and just put it back into the container because I prefer a reusable container like this rather than a bag. This works like it's supposed to and I like the quality of the product would recommend it highly

Advantages: Great for making your own ham!
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Hoosier Hill Farm Customer
Sep 12, 2015
a Hoosier Hill Farm customer
Great product, Seller was fast and accurate. Highly recommend.
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bee
Aug 31, 2015
a Hoosier Hill Farm customer
great stuff
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