{"product_id":"hoosier-hill-farm-prague-powder-no-1-curing-salt-no-color-added-2-5-lb","title":"Hoosier Hill Farm Prague Powder No. 1 Curing Salt No Color Added, 2.5 lb","description":"\u003ch2\u003eHoosier Hill Farm Prague Powder No. 1 — Curing Salt for Wet Cures\u003c\/h2\u003e\n\u003cp\u003eHoosier 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.\u003c\/p\u003e\n\n\u003ch3\u003ePopular uses for Prague Powder No. 1\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSausage, links, and pepperoni styles\u003c\/li\u003e\n  \u003cli\u003eCorned beef, country ham, and other cured cuts\u003c\/li\u003e\n  \u003cli\u003eBacon, smoked meats, and related preparations\u003c\/li\u003e\n  \u003cli\u003eFish cures, jerky, and other wet-curing applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow Prague Powder No. 1 works\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eWeigh your meat and the curing salt for the most accurate ratio using a kitchen scale.\u003c\/li\u003e\n  \u003cli\u003eTypical dosing: 1 ounce (approximately 6 teaspoons or 2 tablespoons) per 25 pounds of meat, or 1 level teaspoon per 5 pounds.\u003c\/li\u003e\n  \u003cli\u003eDissolve the curing salt in cold water or add it to your marinade or brine and mix well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage, safety, and allergen notes\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in a cool, dry place. Do not refrigerate or freeze the curing salt.\u003c\/li\u003e\n  \u003cli\u003eAllergens: produced in a facility that processes dairy, soy, peanuts, and wheat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eHoosier 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.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is Prague Powder No. 1 used for?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: A curing salt for wet curing meats such as sausage, bacon, and corned beef; used with precise measurements to guide color and safety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much Prague Powder No. 1 should I use per meat weight?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Typically 1 oz per 25 lb of meat, or 1 level tsp per 5 lb; weigh carefully for accuracy.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Hoosier Hill Farm","offers":[{"title":"Default Title","offer_id":52457386377492,"sku":"B00C2PIC92","price":27.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/1851\/8292\/files\/hoosier-hill-farm-prague-powder-no-1-container.jpg?v=1777993167","url":"https:\/\/nuvantry.com\/products\/hoosier-hill-farm-prague-powder-no-1-curing-salt-no-color-added-2-5-lb","provider":"Nuvantry","version":"1.0","type":"link"}