Salts & Cures
Pink Curing Salt #1
2.0 lb Jar
Premium Prague Powder #1 (Instacure #1). 6.25% sodium nitrite formulation for short-term curing of bacon, ham, sausage, and jerky.
6.25% sodium nitriteResealable jarPrague Powder #1Food grade
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How to Use
1.
Use exactly 1 teaspoon (6.25g) per 5 lbs of meat — measure precisely
2.
Mix thoroughly with other cure ingredients before applying to meat
3.
Bacon cure time: 7 days refrigerated; turn and redistribute daily
4.
Store labeled and separate from regular table salt