#1. Or #2. For making smoked summer sausage. I will be fully cooking this in the smoker to the correct temp

Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

what is the shelf life

The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever. It reminds me of the expiration dates on bottles of water.

If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?

I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

Would this be good for curing a pork loin? I usually hang them for about 4 months to cure

Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

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

Product ID: 665005797

Details

Allergen information
Dairy
Brand
Hoosier Hill
Item weight
454 g
Number of Items
1
Package weight
0.51 Kilograms

🥩Cures up to 100 lbs meat

🧂Sodium nitrite blend

⚖️Precise curing ratio

38689CFA

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Description

🥩 Cure like a pro, savor like a boss!

PRESERVE FLAVOR SAFETY - Inhibits bacteria growth while locking in rich taste
STORE SMART CURE SMARTER - Keep in cool, dry place for maximum shelf life—no fridge needed
VERSATILE CULINARY ESSENTIAL - Perfect for bacon, ham, sausage, jerky, and fish
MASTER THE ART OF MEAT CURING - Use exact 1 oz per 25 lbs for flawless preservation
BULK SUPPLY FOR SERIOUS CURERS - One pound cures up to 100 lbs of meat—never run out mid-project

Hoosier Hill Farm Prague Powder No.1 is a premium pink curing salt blend of table salt and sodium nitrite designed for wet curing meats safely and effectively. Ideal for bacon, ham, sausage, and fish, it prevents bacterial growth while preserving flavor and color. Each 1 lb pack cures up to 100 lbs of meat, making it a must-have for home chefs and pros aiming for perfect, safe, and flavorful cured meats.

Specifications

ASIN	B008X6KE0E
ASIN	B008X6KE0E
Allergen Information	Dairy
Best Sellers Rank	#40,844 in Grocery ( See Top 100 in Grocery ) #122 in Meat Seasoning
Brand Name	Hoosier Hill Farm
Color	Pink
Customer Reviews	5.0 5.0 out of 5 stars (2)
Customer reviews	5.0 5.0 out of 5 stars (2)
Global Trade Identification Number	00853881004090
Is Discontinued By Manufacturer	No
Item Package Weight	0.51 Kilograms
Item Weight	1 Pounds
Item model number	HHF117
Manufacturer	Hoosier Hill Farm
Manufacturer	Hoosier Hill Farm
Model Number	HHF117
Number of Items	1
Number of Pieces	1
Part Number	HHF117
Product Dimensions	5.08 x 12.7 x 12.7 cm; 453.59 g
Size	1 Pound (Pack of 1)
UPC	853881004090

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