Hoosier Hill Farm Prague Powder No. 1 container shown, essential curing salt for safe meat preservation.
Hoosier Hill Farm Prague Powder No. 1 label, guidance for wet curing meats.
Hoosier Hill Farm Prague Powder No. 1 measuring spoon enables precise dosing for consistency.
Hoosier Hill Farm Prague Powder No. 1 dissolving in water for even brine distribution.
Hoosier Hill Farm Prague Powder No. 1 bacon cure preserves color and texture in bacon.
Hoosier Hill Farm Prague Powder No. 1 sausage cure supports reliable meat curing results.
Hoosier Hill Farm Prague Powder No. 1 storage guidance helps maximize shelf life.

Hoosier Hill Farm

Hoosier Hill Farm Prague Powder No. 1 Curing Salt No Color Added, 2.5 lb

High-performance grocery and gourmet food made for confident daily results

$27.65

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Why customers choose Nuvantry Pantry

Hoosier Hill Farm Prague Powder No. 1 — Curing Salt for Wet Cures

Hoosier Hill Farm Prague Powder No. 1 is a trusted curing salt designed for wet cure methods. Also known as Insta Cure or Pink Curing Salt, this product is essential for projects that require precise curing while preserving meat color and flavor. It contains no added color itself and is packaged to support up to 100 pounds of meat per container, making it a practical staple for home cooks and small craft producers alike.

Popular uses for Prague Powder No. 1

  • Sausage, links, and pepperoni styles
  • Corned beef, country ham, and other cured cuts
  • Bacon, smoked meats, and related preparations
  • Fish cures, jerky, and other wet-curing applications

How Prague Powder No. 1 works

This blend combines table salt with sodium nitrite. The nitrite helps control microbial growth and supports the meat’s appearance and flavor during curing. Note that color development and aroma largely arise from the curing process and subsequent cooking or smoking, not from the salt alone.

How to use

  • Weigh your meat and the curing salt for the most accurate ratio using a kitchen scale.
  • Typical dosing: 1 ounce (approximately 6 teaspoons or 2 tablespoons) per 25 pounds of meat, or 1 level teaspoon per 5 pounds.
  • Dissolve the curing salt in cold water or add it to your marinade or brine and mix well.

Storage, safety, and allergen notes

  • Store in a cool, dry place. Do not refrigerate or freeze the curing salt.
  • Allergens: produced in a facility that processes dairy, soy, peanuts, and wheat.

Hoosier Hill Farm Prague Powder No. 1 offers a reliable base for cured meat projects. While outcomes depend on your recipes and technique, following the guidance can support consistent color, texture, and flavor development in wet cures.

FAQ

Q: What is Prague Powder No. 1 used for?

A: A curing salt for wet curing meats such as sausage, bacon, and corned beef; used with precise measurements to guide color and safety.

Q: How much Prague Powder No. 1 should I use per meat weight?

A: Typically 1 oz per 25 lb of meat, or 1 level tsp per 5 lb; weigh carefully for accuracy.

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