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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Prague Powder Number 1

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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.
$14.30
SHIPS FREE
SKU: 00925016

Customer Reviews

Based on 86 reviews
94%
(81)
5%
(4)
1%
(1)
0%
(0)
0%
(0)
D
Dana N. (Phoenix, US)
Perfect pastrami

I ordered spices to make homemade pastrami. Spices got here quickly and pastrami was perfect.

T
Tom S. (Medford, US)
Critical component of home cured meats

I cure my own corned beef brisket every year for a St. Patricks day boiled dinner. This is a critical ingredient and has never disappointed. Can't wait to try Pastrami!

M
Michael H. (Kodiak Station, US)
Bacon

A recipe required Prague powder #1 and you supplied me with it promptly. Good job.

M
Mary D. (Sunderland, US)
great service for hard-to-find foodstuffs

I couldn’t find pink curing salt anywhere else. I thought I might find juniper berries in local stores, but I couldn’t. Same with allspice berries. My Spice Sage had them and sent them right away. Copious amounts, too, which is a bonus. I haven’t tasted them yet as I’m curing a ham but they smell heavenly.

L
LOUANN L. (Cape Fair, US)
Sausage time

Just tasted the Deer summer sausage we made with this... turned out great!!! will buy again

T
Travis Z. (Petersham, US)
Excellent Quality; Total confidence!

I used a little according to the recipe, which was mostly kosher salt. It gave that beautiful pink hue you expect to see in your hams. I have no fear when it comes to cure!

T
Tutu F. (Copperas Cove, US)
Good product, I love it.

My name is not Tutu, it spell Tuu.

t
tony m. (Ocala, US)

Prague Powder Number 1

b
bob p. (Lorain, US)

worked out just as i hoped.

J
Jules S. (Cumming, US)
Brine corned beef

Used this pink salt in a nine day brisket brine for st Patrick’s day corned beef it was incredible of course

Customer Reviews

Based on 86 reviews
94%
(81)
5%
(4)
1%
(1)
0%
(0)
0%
(0)
D
Dana N. (Phoenix, US)
Perfect pastrami

I ordered spices to make homemade pastrami. Spices got here quickly and pastrami was perfect.

T
Tom S. (Medford, US)
Critical component of home cured meats

I cure my own corned beef brisket every year for a St. Patricks day boiled dinner. This is a critical ingredient and has never disappointed. Can't wait to try Pastrami!

M
Michael H. (Kodiak Station, US)
Bacon

A recipe required Prague powder #1 and you supplied me with it promptly. Good job.

M
Mary D. (Sunderland, US)
great service for hard-to-find foodstuffs

I couldn’t find pink curing salt anywhere else. I thought I might find juniper berries in local stores, but I couldn’t. Same with allspice berries. My Spice Sage had them and sent them right away. Copious amounts, too, which is a bonus. I haven’t tasted them yet as I’m curing a ham but they smell heavenly.

L
LOUANN L. (Cape Fair, US)
Sausage time

Just tasted the Deer summer sausage we made with this... turned out great!!! will buy again

T
Travis Z. (Petersham, US)
Excellent Quality; Total confidence!

I used a little according to the recipe, which was mostly kosher salt. It gave that beautiful pink hue you expect to see in your hams. I have no fear when it comes to cure!

T
Tutu F. (Copperas Cove, US)
Good product, I love it.

My name is not Tutu, it spell Tuu.

t
tony m. (Ocala, US)

Prague Powder Number 1

b
bob p. (Lorain, US)

worked out just as i hoped.

J
Jules S. (Cumming, US)
Brine corned beef

Used this pink salt in a nine day brisket brine for st Patrick’s day corned beef it was incredible of course

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