Hoosier Hill Farm Prague Powder No.1 Curing Salt, 2.5LB (Pack of 1)

Prague Powder No.1 Pink Curing Salt is a fantastic addition to any home curing setup. As someone who enjoys making cured meats at home, this product has proven to be both effective and reliable. Effectiveness: This curing salt is highly effective in preserving and curing meats. It’s specifically designed to inhibit the growth of harmful bacteria and enhance the flavor and color of cured products. My homemade bacon and sausages have turned out perfectly, with a great texture and taste, thanks to this curing salt. Quality & Purity: The quality of Prague Powder No.1 is top-notch. The pink color helps distinguish it from regular salt, preventing any mix-ups. It’s pure and doesn’t have any additional additives or impurities that could affect the curing process. The precise formulation is crucial for ensuring safety and quality in home curing. Ease of Use: Using this curing salt is straightforward. The instructions on the packaging are clear and easy to follow, making the curing process simple even for beginners. The salt is finely ground, which helps it dissolve easily and mix uniformly with your meat. Packaging: The packaging is practical and ensures the salt stays fresh. The resealable bag is convenient for storage and helps prevent moisture from affecting the salt. The amount provided is also generous, so it lasts for multiple curing projects. Value for Money: Considering the quality and effectiveness of Prague Powder No.1, it offers great value for money. It’s reasonably priced for the amount you receive, and the results you get are well worth the investment. Overall: Prague Powder No.1 Pink Curing Salt is a must-have for anyone serious about home curing. It delivers excellent results, is easy to use, and is packaged well for convenience. If you’re looking to make your own cured meats, this product is highly recommended.

Good stuff!

Glad I found out about the difference Prague #1 and #2. Use the #1 for meats that we are smoking up to temperature. Keeps the nitrates and nitrites levels a little lower. At least that is what the articles say.

It made good bacon from whole pork belly for me. Still playing around with how to use it.

Just pulled my first batch of bacon out of the smoker. Sliced thinly and pan fried, this is exquisite! I can't compare this to other brands, as this is my first foray down that rabbit hole. But I can't imagine how this might be improved upon.

We cure our own meat on our own farm and this Prague Pink Powder is the way to go! We love the price and how well it works. We will use it again.

Advice to anyone using this product: do some math and use a gram scale. It is better to use less than more. Some of the more popular books actually have some ratios off, so just figure it out yourself. It's right on the package: 1 pound does 400 pounds of meat. So considering their are 454 grams in a US pound, that translates to 1.135 grams per pound of food you are curing. If you have a 5 pound slab 'o bacon you want to cure, then multiply (1.135 x 5) to come up with 5.11 grams, or simply 5 grams when rounded down. Add that 5 grams to your kosher salt and sugar, and rub in good. Seal in ziplock bag (big 2 gallon bags on Amazon are easy to find) and cure for about a week or so, turning every other day to get all the sloshy stuff over the meat. Rinse real well, and optionally soak if you think it's too salty. Air dry for a bit (until tacky) and then smoke it at 300 until the internal temp is about 150. Done. Work out the proportions for the salt/sugar "flavoring" part of the mixture to your own liking, but I think most books are way too salty. YMMV. I've bought both the 1 and 2.5 pound version of this curing salt. Chemically it's the same as other curing salts, so nothing special there. The advantages of this brand are price and the convenience of the plastic tub with screw-on lid. I have gone through the 1 pound version already, using maybe 20-30 grams at a time, so the lid holds up to some usage. Sure beats the heck out of plastic bags that tear and spill. As for product quality: nobody complains about our hams, bacon or other cured meats. As a matter of fact, they always ask for more. The pink color in this brand is quite visible and distinct, if that matters to you. It has not stained anything we've had, including a towel that mopped up some spilled salt.

Plenty Pink salt in this container, will last me a lifetime

Quick delivery and amazing product

Exactly as ordered, came on time

Came quickly and sealed properly. Cured some bacon the day it arrived. Will buy again.

Exactamente como se describe

I used this Prague powder for my bacon brine. Turned out great. I used one teaspoon out of the container. Looks like I’ll be able to pass this Prague powder down to my children, and their children as well lol