{"product_id":"the-spice-lab-prague-powder-1-pink-curing-salt-2-lb-6-25-sodium-nitrite","title":"The Spice Lab Prague Powder 1 Pink Curing Salt – 2 lb, 6.25% Sodium Nitrite","description":"\u003ch2\u003eElevate your short-cure meat projects\u003c\/h2\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat makes it a smart choice for home curing:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eColor retention: helps develop and maintain a rosy, appetizing appearance in cured meats.\u003c\/li\u003e\n\u003cli\u003eVersatile uses: ideal for bacon, jerky, corned beef, roasts, and quick-cure projects where the meat will be cooked soon after curing.\u003c\/li\u003e\n\u003cli\u003eQuality and origin: proudly produced in the USA with rigorous standards.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eHow to use safely and effectively:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOnly a small amount is needed: up to 1 teaspoon per 5 pounds of meat, when following tested recipes.\u003c\/li\u003e\n\u003cli\u003eMix the pink curing salt with water or brine as directed, then apply evenly for consistent results.\u003c\/li\u003e\n\u003cli\u003eFollow food safety guidelines and store in a cool, dry place, away from heat and moisture.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eStorage 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.\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 1 used for?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Pink curing salt is used for short meat cures such as bacon or jerky, containing 6.25% sodium nitrite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I measure and use The Spice Lab Prague Powder 1?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use sparingly; typical guidance is 1 teaspoon per 5 pounds of meat, mixing with water as directed.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"The Spice Lab","offers":[{"title":"Default Title","offer_id":52450303410452,"sku":"B075ZFG6S1","price":20.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/1851\/8292\/files\/the-spice-lab-prague-powder-1-packaging.jpg?v=1777935699","url":"https:\/\/nuvantry.com\/products\/the-spice-lab-prague-powder-1-pink-curing-salt-2-lb-6-25-sodium-nitrite","provider":"Nuvantry","version":"1.0","type":"link"}