Curing salt Pink salt |Prague Powder

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3677

  • Deal for food preparation processes such as curing, drying and pickling meats. Preserve your favorite meats with the perfect blend of salt and sodium nitrate.
  • Comes in handy 4 oz. jars  Use 2 teaspoons for 10 lb. (4.5kg)of meat. sausage, meat, jerky, terrine, pate....
  • Home curing should not exceed 1.1g per 500g of meat
  • Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3
  • Nutrition Facts: Amounts per Serving: Calories 0g; Total Fat 0g (0%DV*); Sodium: 383mg (16%DV); Total Carb 0g (0%DV), Protein0g. *Percent Daily Values (DV) are based on a 2,000 Calorie Diet.
  • prague powder#1
  • Cure #1 is a specialty formulated mixture of Salt and Sodium Nitrite. Nitrites are necessary to help in the meat curing process for Low & Slow Smoked/Cooked Sausages, Meat Loaves, Bacon, Hams, Corned Beef, Pastrami, Fish and Poultry.
  • It works by drawing the moisture out of the meat cells via osmosis, kills bacteria, and provides the same preservative benefits as curing salt.
  • Product Made in USA

Category: curing, salt

Type: curing


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