Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 PoundAmazon


  • Contains 2.5 lbs of Prague Powder No.1 Pink Curing Salt, also referred to as Tinted Cure or Pink Curing Salt. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat.
  • Prague Powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef.
  • To cure 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 flavor and appearance.
  • Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat or fish. Mix cure with cold water. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.
  • Hoosier Hill Farm is located in America's heartland of northeast Indiana. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!











Hoosier Hill Farm Prague #1 Powder

Prague Powder #1, also known as Tinted Cure or Pink Curing Salt, is used to cure all types of meat, sausage, fish, and jerky. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride, as per FDA and USDA regulations. A critical component in the meat curing and sausage-making process, Prague Powder #1 is essential to prevent food poisoning.


Original Jerky

Ingredients

1 lb. Beef Eye of Round or Venison, 1 ½ tsp pickling salt ,1/4 tsp HHF Prague Powder #1 curing salt, 1/4 tsp coriander ground

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp liquid smoke mesquite

1 ½ tsp ground black pepper

1 ½ tsp granulated sugar

1/2 C cold water

Instructions

Trim all fat from the beef and place meat in the freezer for 1-2 hrs to partially freeze. While the meat is in freezer, in a medium bowl or a zip lock bag combine the pickling salt, Prague Powder #1, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water. Mix well. Remove meat from freezer and slice ¼” strips with the grain. Tenderize and best End of Summer Home Maintenance Tips 2024 the beef strips with a tenderizing mallet to prevent jerky from being too tough. Add sliced beef to the ingredient mixture and marinate for 8-24 hrs in the refrigerator. After the meat has finished marinating, remove from refrigerator and pat dry with paper towel. Use a dehydrator to dry your jerky at 160 degrees F for 7 hrs.


Product details

  • Is Discontinued By Manufacturer : No
  • Product Dimensions : 5 x 5 x 5 inches; 2.5 Pounds
  • Item model number : HHF118
  • UPC : 853881004809 885710170188
  • Manufacturer : Hoosier Hill Farm LLC
  • ASIN : B00C2PIC92