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

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

$10.99
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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.

****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 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.

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Customer Reviews

  • Author: Verified 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.
  • Author: Verified Customer
    Haven't used it yet. I am sure it will be good.
  • Author: Verified Customer
    Initially purchased this to make corned beef and had great results. You get a good amount of product for the price, considering you rarely use more that a few grams of this at a time to cure even large pieces of meat. Also works great to simulate a smoke ring when doing 'barbecue' indoors via sous-vide.
  • Author: Verified Customer
    Initially purchased this to make corned beef and had great results. You get a good amount of product for the price, considering you rarely use more that a few grams of this at a time to cure even large pieces of meat. Also works great to simulate a smoke ring when doing 'barbecue' indoors via sous-vide.
  • Author: Verified Customer
    I wanted this as a cure for smoking meat. I do believe it will do the trick just fine.
  • Author: Verified Customer
    Bacon is still curing so will wait and see
  • Author: Verified Customer
    perfect for our homemade jerky
  • Author: Verified Customer
    Made several batches of home-bacon with this so far. Works great!!
  • Author: Verified 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".
  • Author: Verified Customer
    As advertised
  • Author: Verified Customer
    we ordered this product to make a recipe we saw being made on a TV program. We made the recipe and it came out extremely well. thank you for having products regular grocery stores don't have.
  • Author: Verified Customer
    Very good product.
  • Author: Verified Customer
    Cured a pork belly for bacon, worked perfectly.
  • Author: Verified Customer
    OH BOY we made our first Pastrami!!! the pink curing salt worked great and the pastrami is very tasty thanks for the great product.
  • Author: Verified Customer
    Great for corning a brisket to make pastrami.
  • Author: Verified Customer
    Does exactly what it says
  • Author: Verified Customer
    Great product!
  • Author: Verified Customer
    perfect for bacon and ham cures.
  • Author: Verified Customer
    Was great!!!!
  • Author: Verified Customer
    Quick ship, great price!! Thank you..
  • Author: Verified Customer
    exactly what I was looking for.
  • Author: Verified Customer
    Very good product.
  • Author: Verified Customer
    good for all aspects of meat curing, be careful with acid b/c it can cause toxic nitrous oxide gas to form
  • Author: Verified Customer
    Ordered this to use with my "from scratch" beef jerky. 1/4 t per lb. Will last a long time.
  • Author: Verified Customer
    Fast delivery, what else is there to say seems to work as it should.
  • Author: Verified Customer
    Excellent
  • Author: Verified Customer
    Great product that worked exactly as expected. It arrived quickly (within a couple of days) and the packaging was just as pictured on Hoosier Hill Farm. I would order curing salt again from Hoosier Hill Farm.
  • Author: Verified Customer
    Hooray for Hoosier Hill Farm, I finally got my answer to:how much prague powder #1 to put into dry meat like sausage and how much to put into a brine when curing corned beef. Thank You Nick R. PS I clicked on submit 3 times and nothing happens
  • Author: Verified Customer
    This prague powder is the bomb.com
  • Author: Verified Customer
    Used it to make bacon. Family and friends loved it.
  • Author: Verified Customer
    VERY GOOD
  • Author: Verified Customer
    Arrived on time and was just as described.
  • Author: Verified Customer
    Excellent product
  • Author: Verified Customer
    Works greatOnly use a very small amountI makes the Jerky last longer
  • Author: Verified Customer
    As advertised and on time
  • Author: Verified Customer
    Item Came Exceptionally Fast! I Love To Smoke Meats and This Will Prove To Be An Asset To My Recipes!
  • Author: Verified Customer
    Have made Bacon, Turkey Legs, Ham, Windsor Loin, Canadian Bacon. All turned out great with this #1 pink salt.
  • Author: Verified Customer
    I'm super pleased with this Prague Powder! I made a pastrami with it that came out absolutely amazing and now I am curing some bacon. I very much prefer this particular brand as it comes in a screw-top which allows the product to stay dry and spill proof. I will continue to buy this product as it is a great value and contributes to a wonderful end result.Please keep in mind this is not pink Himalayan Salt - it is pink CURING salt. Please be careful with any product with nitrates and research the proper proportions.
  • Author: Verified Customer
    As described and I will buy again.
  • Author: Verified Customer
    Works great for pastrami!
  • Author: Verified Customer
    Worked extremely well for corning venison.
  • Author: Verified Customer
    made some great turkey legs with it
  • Author: Verified Customer
    Love the product and the jar it came in!!Product works as it should and the jar keeps it fresh for the next use!!Excellent Product!
  • Author: Verified Customer
    Made great corned beef
  • Author: Verified Customer
    Works as intended. Used to cure pork belly for bacon and I haven't died yet. So I assume it did what it was supposed to.
  • Author: Verified Customer
    we are going to use this next week to make homemad hot italan sausage
  • Author: Verified Customer
    Since purchasing this, I have cured numerous things in a combination of my desire to save money and also just to see if I could.Turns out I can.Just don't use too much and poison yourself and you should be fine.
  • Author: Verified Customer
    Excellent. Fast service excellent product
  • Author: Verified Customer
    Used it in homemade beef jerky and bacon so far. A+
  • Author: Ltgrnman2014@aol.com
    The shipping rates are high with no options for shipping services or shipping companies.