Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. A critical component in the meat curing and sausage making process, Prague Powder#1 is essential to prevent food poisoning. Prague Powder #1 provides a distinct flavor and may aid in preventing product discoloration. Prague Powder #1 can be used in the preserving and curing of : Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef. To cure meat or fish correctly and within food safety 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 flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. This product can be harmful if ingested; it is to be used for the curing and preserving of meat only.
Trustpilot
1 day ago
5 days ago
