This is Cure #1, also known as Prague Powder Number One or Instacure #1, A mixture of kosher sea salt (93.75%) and Food Grade Sodium Nitrite (6.25%). This Cure should only be used to make cured meats that will be cooked after curing, i.e. bacon, ham, cured fresh sausage etc. Often referred to as PINK salt, our Prague powders are COLOURING FREE to comply with UK/EU regulations and made with the best quality Kosher sea salt and NO anti-caking agents. This cure MUST be weighed accurately (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #1 or Prague Powder Number One, usually 2.5g per KG of meat (Dry Cure) or 7.5g per litre (Brine). Prague Powder #1 is a safe and effective curing agent if used correctly and MUST be mixed with additional salt.
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