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My Spice Sage

Product Overview

Details

Prague Powder Number 1

Also Known As: Pink Curing Salt, Tinted Curing Mixture and Insta Cure # 1

Origin: U.S.A.

Ingredients: Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate and Propylene Glycol added as flowing agent.

Taste and Aroma: Salty, smokey and distinctive.

Uses: Prague Powder Number 1 is an essential ingredient in the sausage making process. Prague Powder not only imparts a distinctive flavor to cured meat, but is also necessary to prevent food poisoning.  The natural cooking enviorment for cured meat creates a habitat for growing bacteria causing botulism food poisoning.  Prague Powder Number 1 is the ingredient that prevents this from happening.  Use in - Sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef.  Use 1 level tsp. for every 5 pounds of meat.  A 4 ounce bag contains 20 teaspoons of Prague Powder # 1.  To make brine, add 3 oz of Prague Powder to each gallon of water.

Substitutes: Fermento

Fun Fact: Meat curing is a process that has been around since 500 BC, utilized frequently by the ancient Romans.
  • Gluten Free 
  • Sugar Free 
  • Vegan 

Prague Powder Number 1

Prague Powder Number 1 Sku #925

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  • 4 oz. Resealable Bag$6.00
  • 16 oz. Resealable Bag$11.75Save 51%
  • 5 Pounds Bulk$38.00Save 68%
  • 10 Pounds Bulk$58.00Save 76%
  • 50 Pounds Bulk$170.00Save 86%
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Product Overview

Details

Prague Powder Number 1

Also Known As: Pink Curing Salt, Tinted Curing Mixture and Insta Cure # 1

Origin: U.S.A.

Ingredients: Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate and Propylene Glycol added as flowing agent.

Taste and Aroma: Salty, smokey and distinctive.

Uses: Prague Powder Number 1 is an essential ingredient in the sausage making process. Prague Powder not only imparts a distinctive flavor to cured meat, but is also necessary to prevent food poisoning.  The natural cooking enviorment for cured meat creates a habitat for growing bacteria causing botulism food poisoning.  Prague Powder Number 1 is the ingredient that prevents this from happening.  Use in - Sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef.  Use 1 level tsp. for every 5 pounds of meat.  A 4 ounce bag contains 20 teaspoons of Prague Powder # 1.  To make brine, add 3 oz of Prague Powder to each gallon of water.

Substitutes: Fermento

Fun Fact: Meat curing is a process that has been around since 500 BC, utilized frequently by the ancient Romans.
  • Gluten Free 
  • Sugar Free 
  • Vegan 
 

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(56 reviews)
Prague Powder Number 1
Stephen B.Verified BuyerMar 24, 2016
Great Service
I like My Spice Sage. I like the ease of the web site and the product. I like that you can use pay pal and I don't have to fill out a long form each time I order. I will continue to use My Spice Sage
Philip V.Verified BuyerFeb 29, 2016
They Performed Well In All
They performed well in all aspects quality of product and delivery.
FLETCHER L.Verified BuyerFeb 06, 2016
I Have Yet To Use
I have yet to use it. Hopefully I Will use it in curing sausage and corned beef, or pastrami. Check with me later.
Audrey C.Verified BuyerDec 28, 2015
Prague Powder
Works great for pickling meats, color is good too
Tim W.Verified BuyerDec 20, 2015
Prague Powder
Shipment arrived much quicker than expected. Great condition and more than ample quantity.