Buy Curing Salt (Prague Powder 1)

Curing salt comes in many types, but always with the same purpose: used to facilitate food preservation and extend shelf life while pickling the spice. The most common salt of these is Pink Salt, also known as Instacure / Prague Powder #1. This salt, unlike pink himalayan salt, is pink due to a small amount of added red dye, traditionally to stop it being confused from tablesalt.

Our Curing Salt is mainly table salt, with around 6.25% sodium nitrate dried and added in. It is best used for meats that require short curing times and can be cooked and eaten shortly after the curing process. Sausages, Pastrami, Corned Beef and others are perfect for this.


Curing Salt (Prague Powder 1) Cooking Notes:

Flavour: Salt

Usage: As a general rule, use 1g Curing salt per 400g of meat you want to cure. Mix cure with cold water. Then use as your recipe demands for curing meats that require cooking, brining, smoking or canning


Curing Salt (Prague Powder 1) Technical Notes:

Origin: USA

Quality: Prague Powder #1, Pink Salt

Free courier delivery in Hong Kong over HK$100.

Next working day van delivery on orders over HK$200-300 depending on the address.

International shipping rates vary and display on checkout. 30-day return guarantee, no questions asked.

Try in the comfort of your home and return back if you are not satisfied with the product for a full refund or exchange.

Find more about our delivery policy here.

From Form  HK$9.00
Market Price: HK$9.00

Buy with confidence. 30 day return guarantee,

no questions asked. Milled and blended in Hong Kong.

Pure & Unadulterated
100% Natural
Gluten Free
No colourants or chemicals
Cholesterol Free
No Transfats

Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.

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Customer Reviews

Based on 20 reviews
Lily Tjiang
Curing salt

I used it for making Austrian Leberkäse ( meatloaf), it's very good quality curing salt, my Leberkäse turned out reddish colour n better taste. Recommended!

Karen Wong

Curing Salt (Prague Powder 1)

Yu Hang Kam

Curing Salt (Prague Powder 1)

Oxana Doroshenko
Curing salt

Necessary ingredient for dry marinated meat.
Great quality and amazing service!

Jeanette Lau
Very Helpful, Fast Delivery and Good Quality

It was the first time I cured Ham and Chorizo with curing salt, and it turned good. The cured ham turns to a pinkish shade. The cured Chorizo hang now in 3 weeks, and no flies around the meat so far. Very useful, fast delivery and good packaging. Thanks for the free spices too.


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