Curing Salt

Curing salt, also known as Prague Powder Number 1, is the standard 6.25% cure for all meats that require cooking, canning or smoking. Just one ounce of Prague Powder is sufficient for curing 25 pounds of sausage; 4 ounces cures 100 pounds.
$2.90
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Details

A cure is used for these forms of cooking meat to enhance preservation and prevent botulism. Curing salt is the standard cure for ham, sausage, bacon, corned beef, poultry, fish, etc.
Ingredients: salt, sodium nitrite, glycerin with FD #3 used to color cure in accordance with MDI Bulletin 656 of 4/1/74. Curing salt is not edible on its own and is colored bright pink in order to avoid confusion with regular salt.

Recipes featuring this spice

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