{"product_id":"curing-salt-prague-powder-1","title":"The Spice Lab Curing Salt (Prague Powder #1) 1 lb \u0026 2 lb","description":"\u003ch2\u003eThe Spice Lab Curing Salt (Prague Powder #1) for Short-Cure Meats\u003c\/h2\u003e\n\n\u003cp\u003eProper meat curing requires a curing salt formulated for the specific curing process and careful, accurate measurement. \u003cstrong\u003eThe Spice Lab Curing Salt (Prague Powder #1)\u003c\/strong\u003e, also known as Insta Cure #1 or Pink Curing Salt #1, contains 6.25% sodium nitrite and 93.75% table salt for meats that require short cures and will be cooked and eaten relatively quickly.\u003c\/p\u003e\n\n\u003cp\u003ePrague Powder #1 helps provide the characteristic flavor and color associated with cured meats. Available in 1 pound and 2 pound sizes, it is suited to frequent curing applications in home kitchens as well as BBQ restaurants, smokehouses, caterers and other foodservice operations, provided proper food safety procedures and precise measurements are followed.\u003c\/p\u003e\n\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePrague Powder #1 Formula:\u003c\/strong\u003e Contains 6.25% sodium nitrite and 93.75% table salt.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAlso Known As Insta Cure #1:\u003c\/strong\u003e A commonly used curing salt for short-cure applications.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMade for Short Cures:\u003c\/strong\u003e Recommended for meats that will be cooked and eaten relatively quickly after curing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClassic Cured-Meat Results:\u003c\/strong\u003e Sodium nitrite provides the characteristic flavor and color associated with curing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBulk Sizes:\u003c\/strong\u003e Available in 1 pound and 2 pound packages for frequent home or commercial use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBest On\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eMeats requiring short curing periods\u003c\/li\u003e\n  \u003cli\u003eCured meats that will subsequently be cooked\u003c\/li\u003e\n  \u003cli\u003eHome meat-curing projects that specifically call for Prague Powder #1\u003c\/li\u003e\n  \u003cli\u003eBBQ restaurant and smokehouse recipes formulated for Prague Powder #1\u003c\/li\u003e\n  \u003cli\u003eFoodservice meat-curing applications using established food safety procedures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003e\u003cstrong\u003eSKU\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e1 Pound\u003c\/td\u003e\n      \u003ctd\u003e4178-1Lb-Bag\u003c\/td\u003e\n      \u003ctd\u003eFrequent home curing, BBQ vendors and smaller foodservice operations\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e2 Pound\u003c\/td\u003e\n      \u003ctd\u003e4178-2Lb-Bag\u003c\/td\u003e\n      \u003ctd\u003eRestaurants, smokehouses, caterers and higher-volume foodservice use\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003eCuring Salt (Prague Powder #1)\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003eInsta Cure #1, Pink Curing Salt #1\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eSodium Nitrite\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003e6.25%\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eTable Salt\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003e93.75%\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eRecommended Application\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003eShort-cure meats that will be cooked and eaten relatively quickly\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003cstrong\u003eAvailable Sizes\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd\u003e1 lb and 2 lb\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003ePrague Powder #1 for Short-Cure Meat Applications\u003c\/h2\u003e\n\n\u003cp\u003ePrague Powder #1 is intended for meat-curing applications that specifically call for this type of curing salt. Unlike ordinary table salt, this curing mixture contains sodium nitrite, so it must be measured accurately and used according to an appropriate curing recipe and established food safety procedures.\u003c\/p\u003e\n\n\u003cp\u003eThe supplied usage guidance calls for only 1 teaspoon to cure 5 pounds of meat. Because curing formulations can be safety-critical, do not substitute measurements or estimate quantities by eye.\u003c\/p\u003e\n\n\u003ch2\u003eBulk Curing Salt for BBQ Restaurants and Foodservice\u003c\/h2\u003e\n\n\u003cp\u003eWith both 1 pound and 2 pound sizes available, Prague Powder #1 can support BBQ restaurants, smokehouses, caterers, food trucks and other small commercial food operations that regularly prepare recipes requiring curing salt. The larger formats provide a practical bulk foodservice option for kitchens with established curing procedures and accurate measuring practices.\u003c\/p\u003e\n\n\u003cp\u003eCommercial operators should follow the applicable food safety requirements for their recipes and operation. Prague Powder #1 should only be used in formulations specifically designed for this type of curing salt.\u003c\/p\u003e\n\n\u003ch2\u003eImportant Curing Salt Safety Information\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eUse with extreme care.\u003c\/strong\u003e Curing salt is not ordinary seasoning salt and should not be sprinkled onto food to taste. Follow proper food safety guidelines and use the correct measurement of Prague Powder #1 when curing meat.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eMeasure curing salt accurately.\u003c\/li\u003e\n  \u003cli\u003eThe supplied usage guidance is 1 teaspoon for 5 pounds of meat.\u003c\/li\u003e\n  \u003cli\u003eMix the cure with water as directed by the curing method being followed.\u003c\/li\u003e\n  \u003cli\u003eUse only the amount required by the curing recipe.\u003c\/li\u003e\n  \u003cli\u003eDo not use Prague Powder #1 as a substitute for ordinary table or finishing salt.\u003c\/li\u003e\n  \u003cli\u003eConsuming excessive curing salt can cause illness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho's This For?\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHome cooks following established short-cure meat recipes\u003c\/li\u003e\n  \u003cli\u003eBBQ restaurants with properly controlled meat-curing programs\u003c\/li\u003e\n  \u003cli\u003eSmokehouses preparing short-cured meats\u003c\/li\u003e\n  \u003cli\u003eCaterers and commercial kitchens using recipes formulated for Prague Powder #1\u003c\/li\u003e\n  \u003cli\u003eFood trucks and BBQ vendors with appropriate food safety procedures\u003c\/li\u003e\n  \u003cli\u003eExperienced meat-curing enthusiasts who measure curing ingredients accurately\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePro Tips\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eUse Prague Powder #1 only when the recipe specifically calls for Prague Powder #1, Insta Cure #1 or Pink Curing Salt #1.\u003c\/li\u003e\n  \u003cli\u003eMeasure accurately rather than estimating the quantity.\u003c\/li\u003e\n  \u003cli\u003eKeep curing salt clearly identified so it is not confused with ordinary salt.\u003c\/li\u003e\n  \u003cli\u003eFollow established food safety procedures throughout the curing and cooking process.\u003c\/li\u003e\n  \u003cli\u003eFor commercial foodservice applications, follow the food safety requirements applicable to your operation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\n\u003ch2\u003eWhat is Prague Powder #1?\u003c\/h2\u003e\n\n\u003cp\u003ePrague Powder #1 is a curing salt containing 6.25% sodium nitrite and 93.75% table salt. It is commonly used for meats requiring relatively short cures before being cooked and eaten.\u003c\/p\u003e\n\n\u003ch2\u003eIs Prague Powder #1 the same as Insta Cure #1?\u003c\/h2\u003e\n\n\u003cp\u003eYes. The supplied product information identifies Prague Powder #1 as also being called Insta Cure #1 or Pink Curing Salt #1.\u003c\/p\u003e\n\n\u003ch2\u003eHow much Prague Powder #1 should I use?\u003c\/h2\u003e\n\n\u003cp\u003eThe supplied usage guidance states that 1 teaspoon is needed to cure 5 pounds of meat. Because curing salt requires precise measurement, follow an established curing recipe and proper food safety guidelines rather than estimating quantities.\u003c\/p\u003e\n\n\u003ch2\u003eCan I use Prague Powder #1 like regular salt?\u003c\/h2\u003e\n\n\u003cp\u003eNo. Prague Powder #1 contains sodium nitrite and is specifically intended for meat curing. It should not be used as ordinary seasoning or finishing salt.\u003c\/p\u003e\n\n\u003ch2\u003eWhat type of curing is Prague Powder #1 recommended for?\u003c\/h2\u003e\n\n\u003cp\u003eIt is recommended for meats that require short cures and will be cooked and eaten relatively quickly.\u003c\/p\u003e\n\n\u003ch2\u003eWhy is sodium nitrite used in curing salt?\u003c\/h2\u003e\n\n\u003cp\u003eAccording to the supplied product information, sodium nitrite provides the characteristic flavor and color associated with curing.\u003c\/p\u003e\n\n\u003ch2\u003eIs this curing salt available in bulk foodservice sizes?\u003c\/h2\u003e\n\n\u003cp\u003eYes. It is available in 1 pound and 2 pound sizes, making it suitable for frequent use by properly equipped BBQ restaurants, smokehouses, caterers and other foodservice kitchens.\u003c\/p\u003e\n\n\u003ch2\u003eWhat sizes are available?\u003c\/h2\u003e\n\n\u003cp\u003eChoose from a 1 Pound package, SKU 4178-1Lb-Bag, or a 2 Pound package, SKU 4178-2Lb-Bag.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 93.75% Table Salt, 6.25% Sodium Nitrite.\u003c\/p\u003e","brand":"The Spice Lab","offers":[{"title":"1 Pound","offer_id":67752789934384,"sku":"4178-1Lb-Bag","price":10.95,"currency_code":"USD","in_stock":true},{"title":"2 Pound","offer_id":67752789967152,"sku":"4178-2Lb-Bag","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0112\/1625\/7124\/files\/697d54a9b300b64846434f6748f187807e088cf2720902bd2b591d4df53366b2.jpg?v=1788888549","url":"https:\/\/ddrbbqsupply.com\/products\/curing-salt-prague-powder-1","provider":"DDR BBQ Supply","version":"1.0","type":"link"}