Product description Pink Curing Salt #1 is generally used to wet-cure any type of meat (for 30 days or less) that requires cooking before consumption. SPQR Seasonings, Pink Curing Salt #1 is perfect for both curing and preserving sausages, white fish, all kinds of bacon, salami, jerky, brisket, pastrami, poultry and much more. This XL bottle contains enough pink curing salt to cure hundreds of pounds of meat, in an easy to store container. Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle This salt mixture is pink for two main reasons. The pink color is absorbed by the meat during the curing process to maintain color and appearance for a mouth watering finished product. The pink color also helps prevent this mixture from being mistaken for table salt. Our blend and color experts have worked seamlessly to perfect a formula that will produce consistent results every time. Extra Large 1.5LB. bottle, cures hundreds of pounds of meat, unmatched value Unique Flip top cap with 2 options for pour or direct tsp measuring Rich Pink Coloring for Consistently Good Looking Final Product Durable P.E.T. Food Grade Plastic Container that will keep ingredients fresh over long periods of time Proudly Made in the USA CURE A DELICIOUS BACON This Pink Curing Salt #1 aka Tinted Cure or Premium Prague Powder is used to satisfy hundreds of at home bacon curing recipes. THE BEST CHOICE FOR PRESERVING This curing salt is perfect for both curing and preserving your favorite meat & game. Make your own Jerky, salamis, pastrami or preserve your latest game or fish. VALUE IN EVERY BOTTLE With this 1.5 pound bottle you will get enough premium Prague powder to cure hundreds of pounds of meat and fish, in an easy to store durable container. Original Everything Bagel Seasoning Empire Steak Monosodium Glutamate Smoked Spanish Paprika Lemon Pepper Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 21,526 56 1,695 511 142 Price $12 99 $12 97 $12 97 $12 39 $12 75 Net Wt. 10 oz. 12 oz. 12 oz. 7 oz. 11 oz. no data no data no data no data no data
