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. Additionally, Prague Powder #1 provides a distinct flavor and helps to prevent product discoloration.
Prague Powder #1 can be used in the preserving and curing of:
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 flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish.
In addition to Prague Powder #1, The Great American Spice Company has all of your sausage making and curing needs. We have an extensive selection of jerky seasonings and mixes as well as sausage casings and spice blends. We also carry all your other favorite curing agents and additives such as Citric Acid, Silicon Dioxide, Sodium Phosphate, and Morton Tender Quick Meat Cure.
Prague Powder #1. Get yours today from The Great American Spice Company!
Posted by Karl on 4th Feb 2015
The product does what it is supposed to do. It gives the meat/ sausage a nice redish coloration.
I just wish it would come with detailed instructions. There is nothing on the package at all.
Posted by Brandon on 11th Jul 2013
This is an amazing product.
Posted by Unknown on 12th Jul 2011
When making fresh meats for my diner I use this Prague Powder only. The price is pretty good the shipping is great.