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

I'm impressed that there is a No. 1 curing salt option without the banned red food coloring. I bought this a year before the ban goes into effect. Great work!

Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the Amazon Universe know by clicking the 'helpful' links to this and the original post. Amazon will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

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.

I ordered this item for making jerky. When it arrived it was white, no hint of pink. It is not returnable, but I found the way to get a refund. Refund was prompt, I ordered another jar, which arrived today. Again, it's white with no hint of pink whatsoever. The percent of sodium nitrite is correct, and the expiration date is 2027. I have reached out to Hoosier Hill Farm to ask them if white is actually safe to use - it seems quite odd that I would get two jars that are white rather than pink. ETA - i got a message back from Hoosier Hill: "Thank you for reaching out about this recent purchase! Due to the Federal Mandate in 2025, the FDA announced that certain food colorants are to be phased in the US. The push aims to remove all synthetic food dyes from US food products. In order to stay ahead of the curve on this, we did remove the Red #3 from our Prague Powders. We do apologize for the confusion as this rolled out without prior notice! We can assure you the product you received in our Prague #1 Powder. Furthermore, we are working to update our ingredient list to reflect the change ASAP. " That explains it, and I feel much better about this product.

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.

1/4 tsp. In my venison when I make jerky and it has improved the quality of the meat.

Great value

Makin bacon? You'll need this then. If you've never...you need too. Homemade bacon is the bomb! Worth the dime,every time.

Quick delivery and amazing product

Great product. Fast shipping

Exactly as ordered, came on time

Exactamente como se describe

We've started curing meats a few years back and my family and friends have enjoyed the results ! Due to the nature of this type of product, not a lot is needed so this 2.5 LB container has lasted us a while and will still in the future. We've used this for bacon, beef jerky a well as other meat types of jerky, brisket among our favorite sausages and in each instance our result is perfect. Since we've started to use we've told friends about this Hoosier Hill Farm Prague Powder and that it can be bought right here on Amazon. Some general thoughts: - When we make a soaking brine we typically do 1.5 gallons of pure water to 8 teaspoons of this Parague Powder cure. - Please always read directions and don't pour in ' just a bit more ' , follow your recipe. While this works great as intended, too much of anything is not good. - This is sodium nitrite, not sodium nitrate - Suggest to grab a good Charcuterie recipe book and just have fun ! Explore the different methods of curing different cuts and types of meat ! Helpful, is how I hope you find my review