Where to buy pink curing salt

PRAGUE #1 PINK CURING SALT with 12.5% Sodium Nitrite(250) 87.5% Australian table salt. Also called Insta Cure #1
Our Double Strength Commercial 12.5% Nitrite is yellowish colour, the old Pink Prague #1 is 6.25%.
Buy 1 for $15 or 2 bags for $25! Select using Drop Down Menu.
200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.

Table of Contents Show

Is there a substitute for pink curing salt?
Is pink Himalayan salt the same as pink curing salt?
What's the difference between curing salt and pink curing salt?
Is pink curing salt necessary?

Manufacturer recommendation: 1.4 to 2.4g per 1kg of Meat, or per kg of Meat & Water Brine. 5g is a level teaspoon.

Dry Cure: Use 1 tsp to 3kgs of meat.
Wet Brine: Use 1tsp to 2kg meat and 1ltr(1kg) water = 3kg combined weight.

Tired of trying to keep brining meats submerged?
We have the economical answer as it uses less liquid: Brine in a plastic bag, squeeze the air out, close the Ziploc or tie off with a rubber band, and support it in a bucket.

Curing salts come in 3 colours: Pink, White, Yellow, but all 3 create pinkish cured meats as it is the Nitrite curing process that colours the meat.

Use it to Cure and make Smoked Maple Ham, see our BRINE PORK INTO SMOKED HAM Page.

Prague Powder #1 is used for all types of meats, bacon, sausage, fish, and jerky curing and is the most popular curing salt. It is a critical component in the meat curing and sausage making process.

Prague #1 is essential to prevent food poisoning from the growth of harmful Bacteria eg. Botulism. Additionally, Prague #1 provides a distinct smokey flavour and helps to prevent product discoloration. This salt is not to be used as a table salt and is specifically for the meat curing process.

SEE amazingribs.com POSITIVE REVIEW OF NITRITE CURING SALT

Want to make Bacon? See our ad: DIY MAKIN BACON CURE KIT - ALL YOU NEED TO CREATE 3KG OF SMOKEY MAPLE BACON!

Other Prague Powder Curing Methods:
http://jesspryles.com/recipe/how-to-make-bacon/
http://jesspryles.com/recipe/beef-bacon/

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.

http://www.cooksinfo.com/prague-powder :-
Prague Powder is a commercially-sold salt mixture used for preserving meat. It is a generic term, not a trademarked name. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. The nitrite keeps the meat safe for a short period of time. Sodium nitrite prevents botulism and provides the characteristic flavour and pink or salmon colour associated with curing. The mixture is sold dyed to avoid confusion in homes with table salt.
The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it's a minor one compared to the prevention of botulism..

N.B. Despite some popular alarm about nitrites possibly causing cancer, the American National Research Council of the National Academy of Sciences maintains that nitrites are not carcinogenic, nor mutagenic, and that the greater worry is that an absence of nitrites in preserved meats can allow botulism to occur, causing immediate death.

Ingredients:
Sodium Nitrite (6.25%), Sodium Chloride, Red Fermented Rice Colour (Natural colour, no E numbers)
No free flowing or anti caking agents added, just pure product.

Why do we add a natural pink colour to our curing salt (meat preservative)?
The reason for the pink colour is to help it blend with the meat and more importantly to prevent this product being confused with common table salt. We use a natural pink colour rather than a synthetic red such as ponceau.

Uses for this product:
A general purpose cure for all meats that will require further cooking and eaten quickly, typically examples include sausages. This product is blended to order to ensure a high performance outcome, sometimes this may lead to a delay in dispatch.

WARNINGS & SAFETY DIRECTIONS:
WARNING - Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.
DO NOT USE this product for cold smoked or air cured meats.

What quantity of meat will this container preserve?
This all depends on your recipes and the research you have undertaken. We have found the following books really helpful. They provide an excellent reference to the entire process. Remember to always reference the amount of sodium nitrite in your recipe to the amount in this cure.

Books to add to your collection
Cured by Lindy Wildsmith - Jacqui Small Publishing (ISBN 978 1 906417 413)
Outlines of loads of processes including Salted, Spiced, Dried, Smoked, Potted and Pickled.

Home Sausage Making by Peery & Reavis - Storey Publishing (ISBN 978 1 58017 471 8)
Everything you have every wanted to know about sausage making.

This product is also known as the following:
Prague Powder Number 1
#Prague Powder #1
Pink Salt
Insta Cure #1
Insta Cure Number 1
Pink Curing Salt
Sel Rose

This Cure is manufactured by the Melbourne Food Depot in Australia, under Australian conditions.

Is there a substitute for pink curing salt?

It has a similar coloring, but it is also just as effective at curing different types of meat. You can use the same amount of himalayan salt as you would pink curing salt for the same results.

Is pink Himalayan salt the same as pink curing salt?

Pink salt is confused often, pink Himalayan salt is a standard cooking and seasoning salt. It is in crystal form with minerals. Pink curing salt is used for making cured meats such as bacon, pastrami & dry-cured salami, it has sodium nitrite or nitrate added to it.

What's the difference between curing salt and pink curing salt?

Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. Pink salt is dyed pink in color so it cannot be confused with table salt. This dyed salt imparts characteristic color and flavor to cured meats.

Is pink curing salt necessary?

Not Using Pink Curing Salt to cure meat is an option. Generally speaking, it is used to lessen the risk of Botulism, and add a pink color. The application is a personal choice, the other factors of meat curing need to be strictly adhered to if pink curing salt is not used.