#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

🧂Pink curing salt blend

⚖️Precise dosing for 100 lbs meat

❄️Store cool & dry, no fridge

€ 56.50

Duties & taxes included

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Sold byAmazon CroatiaDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🥩 Elevate your curing game with the pink power of Prague Powder!

BULK READY - 1 lb pack cures up to 100 lbs of meat — ideal for serious home chefs
SAFETY FIRST - Inhibits bacteria growth to keep your meats safe and fresh
CURE LIKE A PRO - Use 1 oz per 25 lbs meat for flawless preservation
SHELF STABLE POWER - Long-lasting powder stored cool & dry, no refrigeration needed
VERSATILE FLAVOR LOCK - Perfect for bacon, ham, sausage, jerky & fish

Hoosier Hill Farm Prague Powder No.1 is a premium pink curing salt blend combining table salt and sodium nitrite, designed to safely preserve and enhance the flavor and appearance of meats. Ideal for wet curing bacon, ham, sausage, corned beef, fish, and jerky, this 1 lb pack cures up to 100 lbs of meat with precise dosing guidelines. Store in a cool, dry place for maximum shelf life.

Specifications

ASIN	B008X6KE0E
Allergen Information	Dairy
Allergen information	Dairy
Best Sellers Rank	#30,652 in Grocery ( See Top 100 in Grocery ) #64 in Meat Seasoning
Brand	Hoosier Hill Farm
Brand Name	Hoosier Hill Farm
Color	Pink
Customer Reviews	5.0 out of 5 stars 2 Reviews
Global Trade Identification Number	00853881004090
Item Package Weight	0.51 Kilograms
Item Weight	454 g
Item weight	454 g
Manufacturer	Hoosier Hill Farm
Model Number	HHF117
Number of Items	1
Number of Pieces	1
Package weight	0.51 Kilograms
Part Number	HHF117
Size	1 Pound (Pack of 1)
UPC	853881004090

Reviews

T**R

Affordable

Amazing product, arrive on time. Affordable price.

15.09.2025

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