Prague Powder #1, also known as Tinted Cure or Pink Curing Salt, is used for all types of meats including sausage, fish and jerky curing. Prague #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA guidelines and regulations. Prague Powder #1 is a critical component of meat curing and is essential to prevent food poisoning. It also provides a distinct flavor and helps to prevent discoloration. Prague powder is not table salt. It is specifically for the meat and curing process.

Use Prague Powder #1:

• Bacon
• Semi-dry meats
• Sausage
• Jerky
• Ham
• Pastrami
• Hard Salami
• Corned Beef

To cure within food safely guidelines, it is important to use the proper amount of Prague Powder #1 and follow recipes from reputable sources. Using too much or too little Pink Curing Salt can negatively affect food quality and safety. As a general rule, use 1 tsp Prague Powder #1 per every pound of meat.

4 oz glass jar