This is Cure #1, often referred to as Prague Powder Number One or Instacure #1, A mixture of kosher sea salt (93.75%) and Food Grade Sodium Nitrite (6.25%). This Cure will have to only be used to make cured meats that will be cooked after curing, i.e. bacon, ham, cured fresh sausage etc. Ceaselessly known as PINK salt, our Prague powders only contain NATURAL colourings and NO anti-caking agents. This cure MUST be weighed as it should be (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #1 or Prague Powder Number One, regularly 2.5g per KG of meat. Sodium Nitrite is TOXIC if too much is used on the other hand this is a secure and effective curing agent if used accurately and MUST be mixed with additional salt. IF YOU HAVE ANY DOUBTS ABOUT USING THIS PRODUCT THEN CONTACT US BEFORE PROCEEDING WITH YOUR RECIPE. Please note, we ONLY use NATURAL food colouring in this product, the colour may fade but the efficiency of the cure remains the same.

Curing salt concentrate, for making ham, bacon and other cooked charcuterie.