Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is an essential component in the preserving and curing of meat, sausage, fish, and jerky. It serves to inhibit bacteria growth and help maintain meat flavour and appearance. Use for curing bacon, ham, corned beef, and a variety of fish. USAGE RATES: 2.5g per kg (Dry Cure), 7.5g per litre (Brine) NOTE: to comply with UK regulations, our Prague Powder is colouring free. Performance is not affected.
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