The Spice Lab Prague Powder 1 packaging showing pink curing salt for meat curing
The Spice Lab pink curing salt powder ready to measure for precise meat curing applications
The Spice Lab Prague Powder 1 showing 6.25 percent nitrite content for short cures
The Spice Lab jerky and bacon curing setup using pink salt for flavor and color
The Spice Lab corned beef curing with Prague Powder 1 for quick vibrant results
The Spice Lab 6.25 percent nitrite curing salt ensuring proper measurement and safety in kitchen
The Spice Lab made-in-USA badge on packaging highlighting quality and domestic production
The Spice Lab measuring scoop and jar look emphasizing precise dose for safe curing
The Spice Lab pink curing salt with clear labeling and usage guidance

The Spice Lab

The Spice Lab Prague Powder 1 Pink Curing Salt – 2 lb, 6.25% Sodium Nitrite

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

$20.80

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Why customers choose Nuvantry Pantry

Elevate your short-cure meat projects

The Spice Lab Prague Powder 1 (Pink Curing Salt) is a trusted curing salt designed for quick, cook-and-eat meats. This 2 lb bag contains 6.25% sodium nitrite, a color-preserving ingredient that interacts with meat proteins to create the familiar pink hue.

What makes it a smart choice for home curing:

  • Color retention: helps develop and maintain a rosy, appetizing appearance in cured meats.
  • Versatile uses: ideal for bacon, jerky, corned beef, roasts, and quick-cure projects where the meat will be cooked soon after curing.
  • Quality and origin: proudly produced in the USA with rigorous standards.

How to use safely and effectively:

  • Only a small amount is needed: up to 1 teaspoon per 5 pounds of meat, when following tested recipes.
  • Mix the pink curing salt with water or brine as directed, then apply evenly for consistent results.
  • Follow food safety guidelines and store in a cool, dry place, away from heat and moisture.

Storage and handling: Keep in a cool, dry place; seal tightly after use to preserve potency. With The Spice Lab, you get a trusted ingredient that belongs in a well-equipped kitchen toolkit for short-cure projects. The product is made in the USA, reflecting a commitment to quality you can see in the packaging and texture of the powder.

FAQ

Q: What is Prague Powder 1 used for?

A: Pink curing salt is used for short meat cures such as bacon or jerky, containing 6.25% sodium nitrite.

Q: How should I measure and use The Spice Lab Prague Powder 1?

A: Use sparingly; typical guidance is 1 teaspoon per 5 pounds of meat, mixing with water as directed.

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