200g Prague #1 Curing Salt Double Strength 12.5% – 1 for $15 or 2 for $25

PRAGUE #1 PINK CURING SALT with 12.5% Sodium Nitrite(250) 87.5% Australian table salt. Also called Insta Cure #1

Our Double Strength Yellow Commercial Cure contains 12.5% Nitrite, the old Pink Prague #1 is 6.25%. Use 1tsp or 5g per kg of meat or meat & brine.

Buy 1 for $15 or 2 bags for $25 for weight based postage with other Products.

See Training page: BRINE PORK INTO HAM using Prague #1
See HOW TO TURN A 3kg PORK BELLY INTO BACON using 1tsp Prague #1.

200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.

Dry Cure:  Use 1 tsp to 3kgs of meat. 5g is a level teaspoon.

Wet Brine: Use 1tsp to 2kg meat and 1ltr(1kg) water = 3kg combined weight.
(Manufacturer recommendation: 1.4 to 2.4g per 1kg of Meat)

Tired of trying to keep brining meats submerged?

We have the economical answer as it uses less liquid: Brine in a plastic bag, squeeze the air out, close the Ziploc or tie off with a rubber band, and support it in a bucket.

Curing salts come in 3 colours: Pink, White, Yellow, but all 3 create pinkish cured meats as it is the Nitrite curing process that colours the meat. 

Use it to Cure and make Smoked Maple Ham.

Prague Powder is used for all types of meats, bacon, sausage, fish, and jerky curing and is the most popular curing salt. It is a critical component in the meat curing and sausage making process.

Prague #1 is essential to prevent food poisoning from the growth of harmful Bacteria eg. Botulism. Additionally, Prague #1 provides a distinct smokey flavour and helps to prevent product discoloration. This salt is not to be used as a table salt and is specifically for the meat curing process. 

Other Prague Powder Curing Methods: 

http://jesspryles.com/recipe/how-to-make-bacon/ 

http://jesspryles.com/recipe/beef-bacon/ 

To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavour and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. 

http://www.cooksinfo.com/prague-powder :-

Prague Powder is a commercially-sold salt mixture used for preserving meat. It is a generic term, not a trademarked name. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. The nitrite keeps the meat safe for a short period of time. Sodium nitrite prevents botulism and provides the characteristic flavour and pink or salmon colour associated with curing. The mixture is sold dyed to avoid confusion in homes with table salt.

The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it’s a minor one compared to the prevention of botulism..

Despite some popular alarm about nitrites possibly causing cancer, the American National Research Council of the National Academy of Sciences maintains that nitrites are not carcinogenic, nor mutagenic, and that the greater worry is that an absence of nitrites in preserved meats can allow botulism to occur, causing immediate death.