Prague Powder Number 1, 14 Ounce Bag, Curing Salt, Hampton Distribution
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Prague Powder Number 1, 14 Ounce Bag, Curing Salt, Hampton Distribution
Offering a bold, distinctive flavor, this ingredient delivers a powerful combination of savory salt and rich smoke.
It serves two primary functions in curing: acting as a critical safeguard against botulism while ensuring the development of the distinctive color and flavor expected of cured meats.
This curing agent is ideal for preparing a wide range of cured meats, including sausage, hard salami, jerky, ham, fish, pastrami, bacon, and corned beef. Standard Cure: Use 1 level teaspoon for every 5 pounds of meat. Brine Preparation: Dissolve 3 ounces of Prague Powder #1 per gallon of water.
[PLEASE NOTE] Curing Salt NOT dyed pink
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