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Product Overview

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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.

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Prague Powder Number 1 Sku #925

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  • 4 oz. Resealable Bag$5.25Save 75%
  • 16 oz. Resealable Bag$12.75Out of Stock
  • 5 Pounds Bulk$41.00Out of Stock
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  • 50 Pounds Bulk$155.00Save 96%
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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.

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