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No. 178 - Pink Curing Salt  "Prague Powder" No. 1 - 6.25%

No. 178 - Pink Curing Salt "Prague Powder" No. 1 - 6.25%

Quick Overview

Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat. Curing salts are generally a mixture of table salt and sodium nitrite, which serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat. Many also contain red dye that makes them pink to prevent them from being confused with common table salt. Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color.

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One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.

Additional Information

Common Uses Use in - Sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef. Use 1 level tsp. for every 5 pounds of meat. A 4 ounce bag contains 20 teaspoons of Prague Powder # 1. To make brine, add 3 oz of Prague Powder to each gallon of water.
History No
Ingredients Salt, Sodium Nitrite (6.25%), Tri-Calcium Phosphate, Red FD&C #3
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