This is Cure #1, also known as Prague Powder Number One or Instacure #1, A mixture of kosher sea salt (93.75%) and Sodium Nitrite (6.25%) with NO anti-caking agents.
This Cure should only be used to make cured meats that will be cooked after curing, i.e. bacon, ham, cured fresh sausage etc.
Although our Prague Powder is colouring free (to comply with REUL 1333/2008 regulations) It is often referred to as PINK salt. Our Prague powders contain NO anti-caking agents and NO COLOURING for home and professional users.
This cure MUST be weighed accurately (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #1 or Prague Powder Number One, usually 2.5g per KG of meat in a dry cure, or 7.5g per litre in a brine.
Prague Powder is a safe and effective curing agent if used correctly, however it is a CONCENTRATED curing salt and MUST be mixed with additional salt.
IF YOU HAVE ANY DOUBTS ABOUT USING THIS PRODUCT THEN CONTACT US BEFORE PROCEEDING WITH YOUR RECIPE.
We recommend our Pre-mixed Curing Salt for beginners or if you do not have accurate scales.
Please Note, NO recipes are provided with this product.
ALLERGENS: None
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Storage and Care
Store in a cool, dry & dark place, away from direct sunlight. Once opened, reseal and store as above.
