Prague Powder Instacure #1 50gr Tinted Cure Pink Curing Salt Quick Cure USA
Description
Prague Powder Instacure #1 50gr Tinted Cure Pink Curing Salt Quick Cure USA
Pink curing salt is a mixture of table salt and sodium nitrite. It is one of the most common curing salt and is also known as Prague Powder #1 Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1. Pink curing salt is ultimately used to cure meat, meaning that it makes it so that the botulinum toxin cannot produce.
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.
Pink salt containing 6.25% Sodium Nitrite for curing meats Also known as Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1. Enough to cure hundreds of pounds of meat. It is recommended you use 1 oz. of cure for 25 pounds of meat or 1 level teaspoon of cure for 5 pounds of meat or fish.
This cure will not work with a traditional dry curing method as your product must reach a temperature of 135 degrees F. to activate it. Prague Powder #1. or InstaCure #1 contains salt and sodium nitrite (6.25%). Use 1 level teaspoon per 5 lbs. of ground meat.
To cure 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. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.
SIZE: 50gr
Product of USA
Pink curing salt is a mixture of table salt and sodium nitrite. It is one of the most common curing salt and is also known as Prague Powder #1 Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1. Pink curing salt is ultimately used to cure meat, meaning that it makes it so that the botulinum toxin cannot produce.
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.
Pink salt containing 6.25% Sodium Nitrite for curing meats Also known as Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1. Enough to cure hundreds of pounds of meat. It is recommended you use 1 oz. of cure for 25 pounds of meat or 1 level teaspoon of cure for 5 pounds of meat or fish.
This cure will not work with a traditional dry curing method as your product must reach a temperature of 135 degrees F. to activate it. Prague Powder #1. or InstaCure #1 contains salt and sodium nitrite (6.25%). Use 1 level teaspoon per 5 lbs. of ground meat.
To cure 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. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.
SIZE: 50gr
Product of USA
Price history chart & currency exchange rate