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View compareBoise Salt Co. Prague Powder #1 Pink Curing Salt, 4 oz Resealable Pouch
Boise Salt Co. Prague Powder #1 Pink Curing Salt, 4 oz Resealable Pouch
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$8.95
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$8.95
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Prague Powder #1 is a specialized curing salt designed for safely curing a variety of meats, including sausage, poultry, jerky, bacon, fish, ham, and more. This product is essential for anyone looking to enhance the flavor and preservation of their cured meats.
Composed of 6.25% sodium nitrite and 93.75% sodium chloride, Prague Powder #1 adheres to FDA and USDA regulations, ensuring a safe and effective curing process. The light pink, fine-textured grain allows for easy mixing and application. It is crucial to follow the recommended usage guidelines to achieve optimal results while ensuring food safety.
Key Features:- Gives cured meats a distinctive salty taste.
- 1 oz is sufficient for curing 25 lbs of meat.
- Light pink, fine-textured grain for easy mixing.
- Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
- Store in a dry, cool place for maximum freshness.
- Not a substitute for table salt or Prague Powder #2.
This product is perfect for home cooks, chefs, and meat enthusiasts who want to create delicious cured meats with professional results. By following the instructions for mixing and usage, you can enjoy flavorful and safe cured meats, making it an invaluable addition to your kitchen essentials.
Frequently Asked Questions
- Q: What is Boise Salt Co. Prague Powder #1 used for? A: Boise Salt Co. Prague Powder #1 is primarily used for curing various types of meats, including sausage, poultry, jerky, bacon, fish, ham, corned beef, and pates.
- Q: How do I use Prague Powder #1 for curing meat? A: To use Prague Powder #1, mix one ounce of the cure with cold water for every twenty-five pounds of meat. Alternatively, use one level teaspoon of the cure for five pounds of meat.
- Q: Can I substitute Prague Powder #1 with Prague Powder #2? A: No, Prague Powder #1 cannot safely be used as a substitute for Prague Powder #2, as they serve different curing purposes.
- Q: What are the ingredients in Boise Salt Co. Prague Powder #1? A: The ingredients in Prague Powder #1 include salt, sodium nitrite, and FD&C Red #3.
- Q: What is the recommended storage method for Prague Powder #1? A: Prague Powder #1 should be stored in a dry, cool place to maintain its quality and effectiveness.
- Q: Is Prague Powder #1 safe for all types of meat? A: Prague Powder #1 is safe for curing many types of meats but should not be used in place of table salt or for long-cured and dry-cured products.
- Q: What is the packaging size of Boise Salt Co. Prague Powder #1? A: Boise Salt Co. Prague Powder #1 comes in a four-ounce resealable pouch.
- Q: How does Prague Powder #1 affect the flavor of cured meats? A: Prague Powder #1 gives cured meats a distinctive salty taste, enhancing their overall flavor profile.
- Q: Is Boise Salt Co. a veteran-owned company? A: Yes, Boise Salt Company is veteran-owned and operated, focused on sourcing high-quality mineral and sea salts for cooking and grilling.
- Q: Can I use Prague Powder #1 for making jerky? A: Yes, you can use Prague Powder #1 for making jerky, as it is suitable for curing various types of meats including this snack.