Anthony's Prague Curing Salt No.1 2 lb - Gluten Free Annatto-Colored Curing Salt for Cooked Meats

Anthony's Prague Curing Salt No.1 is a ready-to-use curing blend of salt and sodium nitrite for wet-curing meats that will be cooked before eating, now colored naturally with annatto instead of artificial dyes.

Designed for home but sized for pros, this 2 lb bag of Prague Powder #1 (Prague Curing Salt No.1) preserves flavor, stabilizes color, and inhibits spoilage organisms when used exactly as directed. It’s not a finishing salt; it’s a specialized curing ingredient intended for recipes that call for sodium nitrite. Anthony’s formula is gluten free, non-GMO, made in the USA, and has been reformulated to replace synthetic pink dye with a warm yellow hue derived from annatto extract.

How should I use Anthony's Prague Curing Salt No.1?

Use Prague Curing Salt #1 only in recipes that specify sodium nitrite and follow tested curing ratios precisely. It’s typically added to brines or dry rubs for meats that will be cooked, such as bacon, ham, sausage, jerky, and certain fish preparations.

• Measure by weight—use a scale, not a measuring spoon, for accuracy.
• Mix into wet brines or combine with curing salt and spices for dry curing.
• Follow recipe temperature and time guidelines; cook cured meat to recommended internal temperature.
• Label and store separately from table salt to avoid accidental use.

What safety precautions do I need to follow?

Prague Curing Salt #1 contains sodium nitrite and is toxic if misused; it must be handled and dosed carefully. Keep out of reach of children and pets, store in clearly marked containers, and never substitute it for regular table salt or sprinkle it directly on food.

• Always weigh doses precisely and adhere to established recipes.
• Do not ingest raw or excessive amounts; overuse can be harmful.
• Label packages clearly and separate from culinary salts.
• Use protective gloves and clean utensils to prevent cross-contamination.

Which types of meats and recipes benefit from this curing salt?

This curing blend is made for preparations that require nitrite for color and microbial control prior to cooking. It’s ideal when you need quick-acting nitrite for products that won’t be aged long-term.

• Bacon and pancetta cured in brine or dry rubs.
• Fresh sausages and summer sausages that will be cooked.
• Cooked ham, hot-smoked fish, and quick-curing hams.
• Jerky recipes that specify Prague Powder #1 for safety and color retention.

Who is this product for? Anthony’s Prague Curing Salt No.1 is aimed at home charcuterie enthusiasts, small-batch butchers, and commercial kitchens that need a reliable, large-format curing salt for cooked-cure recipes. It offers enough product to cure hundreds of pounds, making it cost-effective for repeated use, but it must be used only by people who understand measured curing procedures. If you’re looking for a decorative finishing salt, this is not it — it’s a technical ingredient for preserving, coloring, and protecting meats that will be cooked. Always consult tested recipes and food safety guidelines when working with sodium nitrite-containing products.

Features at a glance:

• Prague Curing Salt #1 — reformulated without artificial colors; annatto provides natural hue.
• Gluten free, non-GMO, made in the USA.
• Formulated for wet-curing and cooked-cure products like bacon, ham, sausage, and jerky.
• 2 lb bag contains enough curing salt to process hundreds of pounds of meat; for curing use only.

Caution: This product contains sodium nitrite. Use only as directed by tested recipes. Misuse can be toxic. Store safely and clearly label to prevent accidental ingestion.

Ingredients

Salt