Curing Salt, Prague Powder #1

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.


A cure is used for these forms of cooking meat to enhance preservation and prevent botulism. Pink curing salt is the standard cure for ham, sausage, bacon, corned beef, poultry, fish, etc.
Pink Curing Salt 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

Related products

Kosher salt is the workhorse salt of most kitchens, with a pure salt flavor and a versatile flakey texture. Each crystal is an irregular,... Size Options
$4.99 kosher flake salt
Sel Traditionel de l'Ocean Atlantique is the Portuguese version of the popular French Grey Sea Salt. It has a strong salty taste with... Size Options
$4.49 Glass jar, 1/2 cup (wt. 4.5 oz)
These small, dark berries pack an aromatic punch with citrus and pine flavors and quite a bit of heat. Grown in Indonesia’s mountainous... Size Options
$4.49 Glass jar, 1/2 cup (wt. 2.0 oz)
These fragile, fruity berries are not related to true pepper, but they have a sweet peppery taste that’s wonderful in cream sauces,... Size Options
$6.99 Glass jar, 1/2 cup (wt. 1.0 oz)