Hoosier Hill Farm Prague Powder No.1 Curing Salt 2.5 lb — Pink Insta Cure for Bacon & Sausage (short cures)

Hoosier Hill Farm Prague Powder No.1 is a pink curing salt blend (sodium nitrite + table salt) designed to safely preserve and color short-cure meats like bacon, sausage, corned beef and fish.

This 2.5-pound container of Prague Powder No.1 (also called Insta Cure, Tinted Cure or pink curing salt) supplies enough product to cure approximately 100 pounds of meat when used at recommended ratios. Formulated to inhibit spoilage bacteria during wet curing, it’s intended for short cures, brines and marinades used for bacon, country ham, corned beef, smoked sausages and jerky preparations. Always measure accurately and follow food-safety guidelines when working with curing salts.

How do I measure Prague Powder No.1 for safe curing?

Accurate weighing is essential because Prague Powder No.1 contains sodium nitrite, an ingredient used in small, regulated amounts. Use a kitchen scale for best results; household volume measurements can introduce error. The standard ratio is provided below and works for most short cure recipes.

• Use 1 ounce (6 teaspoons or 2 tablespoons) of Prague Powder No.1 per 25 pounds of meat.
• Alternately, use 1 level teaspoon of cure per 5 pounds of meat for smaller batches.
• Mix the cure evenly into salt, sugar, or brine to ensure uniform distribution.

What types of meats and recipes is this curing salt best for?

Prague Powder No.1 is formulated for short-term curing and smoking applications where rapid color development and bacterial control are needed. It’s not suitable for dry/country cures that require long-term nitrite control; use a product labeled for long cures in those cases. Typical uses are listed below.

• Bacon and pancetta prepared by wet brine or quick cure.
• Smoked and fresh sausages that require color stabilization and safety in smoking.
• Corned beef, pastrami-style brines, and quick-cured hams.
• Marinated fish and jerky recipes where a short cure is called for.

How should I store and handle Prague Powder No.1?

Keep the product in a cool, dry place away from direct sunlight and moisture to maintain its potency. Do not refrigerate or freeze—condensation can clump the mixture and reduce accuracy when measuring. Label containers clearly and keep out of reach of children and pets.

• Store in original, tightly sealed container in a pantry or cupboard.
• Avoid humidity—use desiccant packets if you live in a humid climate.
• Measure on a scale; wash utensils and surfaces after contact with curing salt.

Who this product is for: Home butchers, charcuterie enthusiasts, backyard smokers and small-scale food producers who prepare bacon, sausages, corned beef, smoked fish or jerky and need a reliable, pre-mixed pink curing salt. If you follow recipes and food-safety guidelines, this Hoosier Hill Farm Prague Powder No.1 offers a consistent way to preserve, color and protect short-cured meats. Not recommended for long, dry cures—choose an appropriate cure labeled for extended aging in those cases.

Ingredients

Salt, Sodium Nitrite, FD&C Red #3. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.