Also known as Prague Powder #1, pink curing salt is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce of pink pickling salt for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable.
Prague powder #1 should not be used in place of table or seasoning salt. It is also not practical for long term curing projects such as salami.
The name Prague powder could originate from the part of Europe where Poland, Germany, and the Czech Republic are. Prague also used to have major meat packing and meat curing districts. Theoretically, one could argue the colloquial name simply arose from its use in Prague.
This product is not to be used or substituted for table salt or sea salt.To cure meat or fish in accordance with food safety guidelines it is important that the proper amount be used. Recommended use for curing is: 1.1 g Prague Powder per 500 g of meat; 1 oz. of Prague Powder cures 25 lb. of meat.
Recommended Applications
This product is used for it’s smoky and distinctive flavor imparted while curing meat. Can be used to cure any kind of meat that requires further cooking, smoking or canning.
Handling / Storage
Store in a cool, dry place.
Product Style
Granulated
Shelf Life
1 Year
Country of Origin
United States
Dietary Preferences
Gluten-Free, Kosher Parve, Non-GMO
Allergen Information
None Specified
Reviews
What Everyone is Saying About Curing Salt, Pink
product
https://www.spicejungle.com/curing-salt1183Curing Salt, Pinkhttps://www.spicejungle.com/media/catalog/product/p/i/pink-curing-salt.jpg00USDOutOfStock/Salts + Peppercorns/Gourmet Salts/Salts + Peppercorns/Gourmet Salts/Curing Salt<p>Bulk curing salt is a necessary ingredient for short term curing. Use pink pickling salt for sausages or on fish to cure meat into aged delights.</p> <p>Also known as Prague Powder #1, pink curing salt is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce of pink pickling salt for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable.
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<p>Prague powder #1 should not be used in place of table or seasoning salt. It is also not practical for long term curing projects such as salami.
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<p>The name Prague powder could originate from the part of Europe where Poland, Germany, and the Czech Republic are. Prague also used to have major meat packing and meat curing districts. Theoretically, one could argue the colloquial name simply arose from its use in Prague.
</p>SpiceJungle1634.91181Prague Powder #1 - 1 oz.5.675.67https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1.jpg842432112889OutOfStock1 oz.1182Prague Powder #1 - 4 oz.7.017.01https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1_1.jpg842432112896OutOfStock4 oz.2747Prague Powder #1 - 16 oz.12.7212.72https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1_1_1.jpg842432112902OutOfStock1 lb.2748Prague Powder #1 - 5 lb. Bulk23.123.1https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1_1_1_1.jpg842432112919OutOfStock5 lb.2749Prague Powder #1 - 10 lb. Bulk34.6134.61https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1_1_1_1_1.jpg842432112926OutOfStock10 lb.2750Prague Powder #1 - 25 lb. Bulk62.1662.16https://www.spicejungle.com/media/catalog/product/p/r/praguepowder_1_1_1_1_1_1.jpg842432112933OutOfStock25 lb.5537Curing Salt, Pink120.7120.7https://www.spicejungle.com/media/catalog/product/https://www.spicejungle.com/media/catalog/product/placeholder/default/place-base.pngOutOfStockBulkSalt, sodium nitrite, FD & C Red #3.This product is not to be used or substituted for table salt or sea salt.To cure meat or fish in accordance with food safety guidelines it is important that the proper amount be used. Recommended use for curing is: 1.1 g Prague Powder per 500 g of meat; 1 oz. of Prague Powder cures 25 lb. of meat.This product is used for it’s smoky and distinctive flavor imparted while curing meat. Can be used to cure any kind of meat that requires further cooking, smoking or canning.Store in a cool, dry place.Granulated1 YearGluten-Free, Kosher Parve, Non-GMONone Specified
