- Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1)

I'm impressed that there is a No. 1 curing salt option without the banned red food coloring. I bought this a year before the ban goes into effect. Great work!

Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the Amazon Universe know by clicking the 'helpful' links to this and the original post. Amazon will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

Prague Powder No.1 Pink Curing Salt is a fantastic addition to any home curing setup. As someone who enjoys making cured meats at home, this product has proven to be both effective and reliable. Effectiveness: This curing salt is highly effective in preserving and curing meats. It’s specifically designed to inhibit the growth of harmful bacteria and enhance the flavor and color of cured products. My homemade bacon and sausages have turned out perfectly, with a great texture and taste, thanks to this curing salt. Quality & Purity: The quality of Prague Powder No.1 is top-notch. The pink color helps distinguish it from regular salt, preventing any mix-ups. It’s pure and doesn’t have any additional additives or impurities that could affect the curing process. The precise formulation is crucial for ensuring safety and quality in home curing. Ease of Use: Using this curing salt is straightforward. The instructions on the packaging are clear and easy to follow, making the curing process simple even for beginners. The salt is finely ground, which helps it dissolve easily and mix uniformly with your meat. Packaging: The packaging is practical and ensures the salt stays fresh. The resealable bag is convenient for storage and helps prevent moisture from affecting the salt. The amount provided is also generous, so it lasts for multiple curing projects. Value for Money: Considering the quality and effectiveness of Prague Powder No.1, it offers great value for money. It’s reasonably priced for the amount you receive, and the results you get are well worth the investment. Overall: Prague Powder No.1 Pink Curing Salt is a must-have for anyone serious about home curing. It delivers excellent results, is easy to use, and is packaged well for convenience. If you’re looking to make your own cured meats, this product is highly recommended.

I ordered this item for making jerky. When it arrived it was white, no hint of pink. It is not returnable, but I found the way to get a refund. Refund was prompt, I ordered another jar, which arrived today. Again, it's white with no hint of pink whatsoever. The percent of sodium nitrite is correct, and the expiration date is 2027. I have reached out to Hoosier Hill Farm to ask them if white is actually safe to use - it seems quite odd that I would get two jars that are white rather than pink. ETA - i got a message back from Hoosier Hill: "Thank you for reaching out about this recent purchase! Due to the Federal Mandate in 2025, the FDA announced that certain food colorants are to be phased in the US. The push aims to remove all synthetic food dyes from US food products. In order to stay ahead of the curve on this, we did remove the Red #3 from our Prague Powders. We do apologize for the confusion as this rolled out without prior notice! We can assure you the product you received in our Prague #1 Powder. Furthermore, we are working to update our ingredient list to reflect the change ASAP. " That explains it, and I feel much better about this product.

Glad I found out about the difference Prague #1 and #2. Use the #1 for meats that we are smoking up to temperature. Keeps the nitrates and nitrites levels a little lower. At least that is what the articles say.

Made Canadian bacon for my first time, and it was my first time to use Prague powder. It turned out great. As long as Costco keeps selling pork loin for $2.49/lb, I'll keep making it.

this is the best for adding to my recipes for smoking meat. Not real salty just right

I don't think there can be much of anything special about any brand of Prague Powder Curing Salt. I chose this Hoosier Hill product because it is lower in cost than many, and because I'm also very pleased with Hoosier Hill Smoke Powder. It seems that all #1 Prague Powders are 6.25% sodium nitrate, and the rest ordinary salt. I use this curing salt when making jerky in our dehydrator. The food science recommendations for non-smoked meat, not cured with nitrates, advise that the meat should be heated through to an internal temperature of 160 degrees or more. But I don't like the result when jerky is dried at such high temperature - it acquires a bit of a burnt taste and too crunchy texture. So, to dry at lower temperature (130 degrees) while adding some insurance against spoilage, I incorporate this curing salt into my brine/marinade recipe. There is some fear out of making jerky from pork, but I make jerky for my back packing trips out of pork loin, which is very inexpensive, very lean, and very tasty. For food safety, pork for jerky should first be frozen for at least 3 weeks at below zero degrees F. After thawing, I slice the loin into 1/4 inch thick slices and trim away all of the small amount of fat on the outer layer, and then pound the slices to about 1/16 inch thick with a meat tenderizing hammer (the slices will shrink back up to end up about 1/8 inch thick after marinating). The spikes on the hammer open up more surface area to accept brine, and make the jerky easy to chew. It's also a lot faster easier to cut and trim the loin into approximate 1/4 inch slices than to cut it into exact 1/8 inch thick slices. Any thick spots just pound to uniform thickness. My recipe for the jerky marinade for 5 pounds of trimmed pork loin: 3 TBSP salt, 4 tsp pink curing salt, 2 cups honey, 2 cups Teriyaki sauce, 1/2 cup white vinegar, 1 TBSP garlic powder, 1/2 TBSP ground white pepper, 3 TBSP Hoosier Hill Smoke Powder, 1 tsp ground cloves, 1/4 to 1/2 tsp ground red pepper. Marinade 8 to 10 hours in refrigerator. (More than 10 hours or so can get too salty if sliced thin). Dry in food dehydrator for 5 to 6 hours at 130 degrees depending on preferred level of dryness.

I used this Prague powder for my bacon brine. Turned out great. I used one teaspoon out of the container. Looks like I’ll be able to pass this Prague powder down to my children, and their children as well lol

Quick delivery and amazing product

Exactly as ordered, came on time

Exactamente como se describe

My husband used this to cure his fresh bacon !