Texturestar Pink Curing Salt (Prague Powder #1) 1Kg (2.2lbs) | Charcuterie Preservative for Meat Curing Excellent for Sausages Ham Jerky Pastrami Bacon and More

Name: Texturestar Pink Curing Salt (Prague Powder #1) 1Kg (2.2lbs) | Charcuterie Preservative for Meat Curing Excellent for Sausages Ham Jerky Pastrami Bacon and More
Brand: ROYAL COMMAND
SKU: AMC-B09D1DDPZX
Price: 44.99 USD
Availability: InStock

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Texturestar Pink Curing Salt (Prague Powder #1) 1Kg (2.2lbs) | Charcuterie Preservative for Meat Curing Excellent for Sausages Ham Jerky Pastrami Bacon and More

Regular Price: US$53.99

Special Price US$44.99

Availability: In stock

Supplier: ROYAL COMMAND

Qty:

Texturestar Pink Curing Salt (Prague Powder #1)

Pink Curing Salt, also known as Prague Powder #1, is a key ingredient in preserving meats, helping to slow bacterial and fungal growth while maintaining the meat's natural pink color. Its distinctive pink hue prevents accidental use as regular table salt and ensures an even blend with meat during the curing process.

This curing salt is ideal for making sausages, brining meats like ham or turkey, and smoking specialties such as bacon or pastrami.

Ingredients:

Salt
6.25% Sodium Nitrite
FD&C Red #3 (coloring)

Usage:

Use 4 oz per 100 lbs of meat to achieve 156 ppm of sodium nitrite.

Warning: Not suitable as a table salt substitute. Keep out of reach of children.

Crafted for Precision Curing

Trusted by professionals and home enthusiasts alike, our premium Curing Salt ensures the perfect balance for preserving and flavoring meats.

Reliable Curing Agent

Ensures safe preservation with consistent results, approved for curing and long-term storage.

Enhances Flavor

Intensifies the savory taste of cured products like bacon, ham, and sausages.

Preserves Freshness

Extends shelf life and maintains the natural color of cured meats.

Perfect for Homemade Charcuterie

Ideal for crafting artisanal cured meats at home, ensuring professional-grade results.

GREAT VALUE – At 1oz of pink salt per 25lbs of meat, with a 1Kg bag (about 35oz) you get more than 875lbs of meat worth of curing salt. Save big by curing your own meat at home!. PROPER DOSING – Nitrites are toxic in high amounts, so to ensure food safety you must use the proper amount - 1oz of the curing salt per 25lbs of meat. TYPES OF MEATS – With this curing salt, you have a plethora of options as to what type of meat you could cure. They range from sausages, brining meats such as ham or turkey, smoking meats such as bacon or pastrami, fish, jerky and corned beef. PRESERVES NATURAL PINK COLOR – Pink curing salt will slow bacterial and fungal growth and preserve the meat’s natural pink color, keeping it appetizing while preventing any risk of food poisoning. PERFECT FOR CURING – Pink curing salt is used as a preservative when making charcuterie, and is a critical part in meat curing and the sausage making process.