---
product_id: 67065629
title: "Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb)"
brand: "the spice lab"
price: "¥4503"
currency: JPY
in_stock: true
reviews_count: 8
category: "The Spice Lab"
url: https://www.desertcart.jp/products/67065629-curing-salt-no-1-pink-prague-powder-with-6-25
store_origin: JP
region: Japan
---

# Ideal for bacon, jerky & brisket 6.25% Sodium Nitrite precision Made in USA premium quality Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb)

**Brand:** the spice lab
**Price:** ¥4503
**Availability:** ✅ In Stock

## Summary

> 🥓 Cure like a pro, savor like a boss!

## Quick Answers

- **What is this?** Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb) by the spice lab
- **How much does it cost?** ¥4503 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/67065629-curing-salt-no-1-pink-prague-powder-with-6-25)

## Best For

- the spice lab enthusiasts

## Why This Product

- Trusted the spice lab brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Crafted in the USA:** Premium quality, quality-assured curing salt made domestically for consistent, trusted results.
- • **Safety-First Formula:** Use sparingly with clear guidelines to ensure delicious, safe curing every time—because quality matters.
- • **Versatile Meat Master:** Perfectly formulated for quick curing of bacon, jerky, corned beef, and brisket—your gourmet secret weapon.
- • **Vibrant Pink Perfection:** Imparts that iconic pink hue to meats, signaling professional-grade curing and irresistible appeal.
- • **Precision Preservation Power:** Contains 6.25% sodium nitrite for safe, effective curing that locks in freshness and flavor.

## Overview

The Spice Lab Curing Salt No. 1 is a premium pink Prague powder with 6.25% sodium nitrite, expertly crafted in the USA to preserve and enhance meats like bacon, jerky, brisket, and corned beef. Designed for short curing times, it ensures vibrant color, superior flavor, and safe preservation, making it the go-to choice for home chefs and pros aiming for flawless cured meats.

## Description

desertcart.com : The Spice Lab Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb) : Grocery & Gourmet Food

Review: Great for curing raw ham steaks. - I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.
Review: Really good purchase - When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous.

## Features

- Prague Powder 1 Curing Salt: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat
- Common Uses: This pink curing salt is ideal for meats requiring short curing times and that will be cooked and consumed quickly. Perfect for bacon, jerky, corned beef, and more, it provides reliable preservation and enhances flavor during curing
- Prague Powder #1: May helps preserve the freshness of meat by preventing the growth of microorganisms that cause spoilage. Its sodium nitrite formula is effective for maintaining quality in cured meats such as bacon, jerky, and corned beef
- Word Of Caution: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lb. of meat. Consuming too much curing salt can make you sick
- Premium Quality: Our sodium nitrate powder is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B075ZBGVWG |
| Best Sellers Rank | #16,940 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #89 in Sea Salts |
| Customer Reviews | 4.7 4.7 out of 5 stars (5,137) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | 4178103 |
| Manufacturer  | The Spice Lab |
| Product Dimensions  | 1 x 4 x 6 inches; 1 Pounds |
| UPC  | 846836073586 |
| Units  | 16.0 Ounce |

## Product Details

- **Brand:** The Spice Lab
- **Flavor:** curing salt
- **Item Weight:** 16 ounces
- **Specialty:** gmo-free, kosher, natural, organic
- **Unit Count:** 16.0 Ounce

## Images

![Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb) - Image 1](https://m.media-amazon.com/images/I/71qR+IzWX1L.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Can you please list all the ingredients for this? Many curing salts also contain propylene glycol, does this one?**
A: List of ingredients:   6.25% Sodium Nitrate, Salt.   
 What you see on the Amazon website is the front of the package, it looks like mine except that just above the Best By Date it lists the Ingredients.  
It is packaged in the USA.

**Q: How much curing salt do you need to make prosciutto??**
A: You need to find a recipe that you like, this is science not cooking, you want just enough to kill bacteria, but not to much to taint the flavor of the meat. it is based on a dry or wet cure and by weight or cups of brine. 
again, find the recipes first... a little goes a long way.... Brett/ The Spice Lab

**Q: Do I need this for smoking turkey sausage?**
A: If you're curing the sausage prior to cooking it, yes. If you're simply cooking the sausage, no. Curing salt is not edible

At the conclusion of the curing process, the exterior of the meat is rinsed with water to wash away the curing salt prior to cooking.

**Q: Do you have the measurements in grams please?**
A: 2 pounds equals 907.185 grams

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for curing raw ham steaks.
*by J***. on October 9, 2025*

I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.

### ⭐⭐⭐⭐⭐ Really good purchase
*by J***E on January 31, 2026*

When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous.

### ⭐⭐⭐⭐⭐ Good quality
*by R***L on January 19, 2026*

Amazing product, great for adding flavor to your cooking, quality and excellent price

## Frequently Bought Together

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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-02-24*