Hoosier Hill FarmPrague Powder No.1 Pink 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.

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.

I don't think there can be much of anything special about any brand of Prague Powder Curing Salt. I chose this Hoosier Hill product because it is lower in cost than many, and because I'm also very pleased with Hoosier Hill Smoke Powder. It seems that all #1 Prague Powders are 6.25% sodium nitrate, and the rest ordinary salt. I use this curing salt when making jerky in our dehydrator. The food science recommendations for non-smoked meat, not cured with nitrates, advise that the meat should be heated through to an internal temperature of 160 degrees or more. But I don't like the result when jerky is dried at such high temperature - it acquires a bit of a burnt taste and too crunchy texture. So, to dry at lower temperature (130 degrees) while adding some insurance against spoilage, I incorporate this curing salt into my brine/marinade recipe.There is some fear out of making jerky from pork, but I make jerky for my back packing trips out of pork loin, which is very inexpensive, very lean, and very tasty. For food safety, pork for jerky should first be frozen for at least 3 weeks at below zero degrees F. After thawing, I slice the loin into 1/4 inch thick slices and trim away all of the small amount of fat on the outer layer, and then pound the slices to about 1/16 inch thick with a meat tenderizing hammer (the slices will shrink back up to end up about 1/8 inch thick after marinating). The spikes on the hammer open up more surface area to accept brine, and make the jerky easy to chew. It's also a lot faster easier to cut and trim the loin into approximate 1/4 inch slices than to cut it into exact 1/8 inch thick slices. Any thick spots just pound to uniform thickness.My recipe for the jerky marinade for 5 pounds of trimmed pork loin: 3 TBSP salt, 4 tsp pink curing salt, 2 cups honey, 2 cups Teriyaki sauce, 1/2 cup white vinegar, 1 TBSP garlic powder, 1/2 TBSP ground white pepper, 3 TBSP Hoosier Hill Smoke Powder, 1 tsp ground cloves, 1/4 to 1/2 tsp ground red pepper. Marinade 8 to 10 hours in refrigerator. (More than 10 hours or so can get too salty if sliced thin). Dry in food dehydrator for 5 to 6 hours at 130 degrees depending on preferred level of dryness.

Good quality and plenty amount.

Worked for curing bacon . Would buy again

This curing salt works as expected and is as described by the seller. Very good quality salt and is very fresh. Worked very well on my beef jerky and tasted great.