Pink Curing Salt - Prague Powder No 1Get your cure own with Pink Curing Salt, perfect to cure meats, sausage, fish, and jerky. A mix of 6.25% sodium nitrite and 93.75% sodium chloride, Prague Powder no 1 is used in curing meat and sausage to prevent food poisoning (it's a bacteria-growth inhibitor), add flavor and keep the color. Recommended Use: 1 oz. per 25 lbs./ meat or fish. Ideal for semi-dry and cooked meats, sausage, fish, jerky, bacon, ham, pastrami, hard salami and corned beef.
Ingredients: Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate & Propylene Glycol added as flowing agent.
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.
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