Prague Powder #1

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Prague Powder #1, also known as Tinted Cure or Pink Curing Salt, is used for all types of meats including sausage, fish and jerky curing. Prague #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA guidelines and regulations. Prague Powder #1 is a critical component of meat curing and is essential to prevent food poisoning. It also provides a distinct flavor and helps to prevent discoloration. Prague powder is not table salt. It is specifically for the meat and curing process.

Use Prague Powder #1:

  • Bacon
  • Semi-dry meats
  • Sausage
  • Jerky
  • Ham
  • Pastrami
  • Hard Salami
  • Corned Beef

To cure within food safely guidelines, it is important to use the proper amount of Prague Powder #1 and follow recipes from reputable sources. Using too much or too little Pink Curing Salt can negatively affect food quality and safety. As a general rule, use 1 tsp Prague Powder #1 per every pound of meat.

4 oz glass jar

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