Curing Salt - Prague Powder #1

Prague Powder #1 is an essential ingredient in the sausage making process. Prague Powder not only imparts a distinctive flavor to cured meat but is also necessary to prevent food poisoning. The natural cooking environment for cured meat creates a habitat for growing bacteria causing botulism food poisoning. Prague Powder #1 is the ingredient that prevents this from happening.

Use in - Sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef.

Use 1 level tsp. for every 5 pounds of meat.

To make brine, add 3 oz of Prague Powder to each gallon of water.