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PRAGUE POWDER #1 PINK CURING SALT 200g for 79kg/175lbs meat


This 200g bag can be combined with other Products for weight based postage, but if ordering separately select the other ad for $18 including postage. 200g=7oz=35 level teaspoons=79kg/175lbs meat.

Use 2.5g/1lvl tsp per 2.25kg/5lbs of meat. Dissolve in water, for submerged curing of 7-10 days in a fridge. Rinse meat thoroughly to remove saltiness, then smoke or cook it as normal. Big chunks of Pork need to be injected especially around the bone as the solution won't soak all the way in, but boned & skinned Pork cut into smaller pieces doesn't need injecting. 

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6% sodium nitrite and 94% table salt. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning from the growth of harmful Bacteria eg. Botulism. Additionally, Prague Powder #1 provides a distinct flavour and helps to prevent product discoloration. This salt is not to be used as a table salt and is specifically for the meat and curing process. 

Prague Powder Curing Methods: TURN PORK INTO HAM
To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavour and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.