Prague Powder No. 1

Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure or Insta Cure. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat's flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.

How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it's important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.

Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.

Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.

Salt, Sodium Nitrite. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.

Hoosier Hill Farm will process all orders from our website within 2-7 business days of an order being placed. Please allow for standard shipping ETAs to your ship-to-location from the Midwest upon notice that your shipping label has been created/shipped.

Wholesale (25 lb) orders can be expected to arrive within 21 business days upon placing an order.