Deal for food preparation processes such as curing, drying and pickling meats. Preserve your favorite meats with the perfect blend of salt and sodium nitrate.
Comes in handy 4 oz. jars Use 2 teaspoons for 10 lb. (4.5kg)of meat. sausage, meat, jerky, terrine, pate....
Home curing should not exceed 1.1g per 500g of meat
prague powder#1 (cure#1)
Cure #1 is a specialty formulated mixture of Salt and Sodium Nitrite. Nitrites are necessary to help in the meat curing process for Low & Slow Smoked/Cooked Sausages, Meat Loaves, Bacon, Hams, Corned Beef, Pastrami, Fish and Poultry.
It works by drawing the moisture out of the meat cells via osmosis, kills bacteria, and provides the same preservative benefits as curing salt.
