> > Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 4 Oz

Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 4 Oz

 
(20 reviews)  
$7.99
+8
SKU HHF119
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. 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 for up to 1 year. We do not recommend refrigeration or freezing. Contains 4 oz. of Prague Powder No.1 Pink Curing Salt. Enough to cure 100 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.

****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 tsp Hoosier Hill Farm Prague Powder #1
1 gallon ice water
5 pounds beef brisket, trimmed
3 Tbsp 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:
 
(20 reviews)  

Please register to add a review, or sign in to your account and add your review!

5 Most useful customer reviews (see all reviews):
L. Braden
Sep 3, 2015
a Hoosier Hill Farm customer
We used this powder to make homemade smoked bacon. It only takes a little bit but that little bit makes the end product come out just right. We used Morton Tenderquick for the first batch and there's no comparison that the prague batch was hands down better. Highly recommend using this pink salt at least on bacon. Can't wait to try it on our next batch of jerky.

Advantages: We used Morton Tenderquick for the first batch and there's no comparison that the prague batch was hands down better. Highly rec
Loading...Was the above review useful to you? Yes (1) / No (0)
susanleeann
Oct 23, 2015
a Hoosier Hill Farm customer
Just had a great meal of homemade corned beef. Product performed as promised

Advantages: We made CORNED BEEF
Loading...Was the above review useful to you? Yes (0) / No (0)
Aries
Oct 17, 2015
a Hoosier Hill Farm customer
Made me some delicious Peameal (Canadian) Bacon and Corned beef. Works great!

Advantages: Works great!
Loading...Was the above review useful to you? Yes (0) / No (0)
cl
Jul 24, 2015
a Hoosier Hill Farm customer
Happy with my purchase. Reasonably priced. Thank You !
Loading...Was the above review useful to you? Yes (0) / No (0)
bill rose
Jul 19, 2015
a Hoosier Hill Farm customer
Tried it on pork belly for bacon. Excellent.

Advantages: Excellent.
Loading...Was the above review useful to you? Yes (0) / No (0)
Please register to add a review, or sign in to your account and add your review!
Gift certificates