Buy Curing Salt (Prague Powder 1)
Milled and blended in Hong Kong.
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) Technical Notes:
Quality: Prague Powder #1, Pink Salt
Curing Salt (Prague Powder 1) Cooking Notes:
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
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.
Curing Salt (Prague Powder 1)
Necessary ingredient for dry marinated meat.
Great quality and amazing service!
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.
Hi, thanks for super product and best service!
Curing salt is of good quality and easy to use.