Prague Powder #1
Prague Powder #1 (aka pink curing salt, InstaCure #1, DC #1, tinted cure) is a salt-nitrite blend used by chefs to cure meats and seafood. It not only preserves, but adds a distinctive salty flavor and gives meats (like corned beef) a characteristic pink color.
Prague powder is a blend of salt (around 93.75%) and sodium nitrite (around 6.25%). It is colored light pink so that chefs can tell the difference between it and granulated salt at a glance.
Prague Powder #1 does not contain nitrates and is not formulated for extended curing (such as making dry-aged salamis).
Ingredients: Salt, sodium nitrite, fd&c red #3.
Store Prague powder in an airtight container in a dark, dry place.
RECIPES & TIPS
Prague powder #1 should only be used for curing, never for seasoning.
As a general rule of thumb, each ounce of Prague Powder #1 will generally be enough to cure about 25 pounds of meat or fish. However, it is important to use the correct amount for each application to insure a proper, safe cure.
Use it in applications like corned beef, sausages, bacon, gravlax, jerky, sandwich meats & more. Some applications will involve applying it as a dry rub (alone or with spices, herbs, or other ingredients), others will require dissolving it in water to create a brine.
This blend does not contain nitrates, and is not formulated to be suitable for extended curing (such as making dry-aged salamis).