Modernist Pantry Prague Powder #1 Insta Cure pink curing salt 14oz (400g) — precise dosing for quick-cooked sausages

Prague Powder #1 (Insta Cure #1) is a precisely balanced pink curing salt blend—6.75% sodium nitrite and 93.25% salt—formulated for short cures and cooked sausage-style products.

Modernist Pantry's Prague Powder #1, also known as Insta Cure #1 or Sel Rose, is a ready-to-use curing mixture supplied in a 400 g (14 oz) package. It combines sodium nitrite with salt and a trace colorant to deliver the classic cured flavor and pink hue that home charcuterie makers and professional kitchens expect from quickly cured and cooked meats. This product is non-GMO, gluten-free, OU Kosher certified, and tailored for applications where the meat will be cooked and consumed within a short curing window.

How should I measure and use Prague Powder #1 in recipes?

Accurate dosing is essential because Prague Powder #1 is a concentrated curing salt. The commonly recommended ratio is 1.1 grams of Prague Powder #1 per 500 grams (about 1.1 g per 1.1 lb) of meat; weigh both the meat and the cure on a precise scale and mix thoroughly to ensure even distribution.

• Use 1.1 g cure per 500 g meat (follow recipe variations if provided).
• Dissolve into brines or rubs for uniform coverage.
• Weigh ingredients with a digital scale for safety and consistency.
• Label cured batches with date and recipe details for tracking.

Which kinds of cured products are appropriate for Insta Cure #1?

Prague Powder #1 is intended for short-duration cures finished by cooking. Typical uses include fresh sausages, hot dogs, bacon that will be cooked, and small cured-and-cooked roasts rather than long-age dried sausages or hard salami.

• Ideal for fresh or semi-fresh sausages intended for cooking.
• Good for quick wet-brine cures and hot-smoked items.
• Not recommended for long, air-dried or fermented products.
• Follow product-specific recipes for best results.

Are there safety or handling considerations with pink curing salt?

Prague Powder #1 is a potent ingredient—treat it like any concentrated food additive. Store it sealed and labeled, measure precisely, keep out of reach of children, and follow recipe instructions; avoid substituting measurement by volume to prevent overuse.

• Store in a cool, dry place in its original container.
• Use calibrated scales; do not estimate by teaspoons or tablespoons.
• Keep clearly labeled to avoid accidental culinary misuse.
• If unsure, consult trusted curing guides or professional sources.

How does this product differ from Prague Powder #2 or plain salt?

Prague Powder #1 is formulated specifically for short cures and contains sodium nitrite; #2 contains both nitrite and nitrate for long-term, dry-aged curing. Plain salt provides salting and flavor but lacks the nitrite component that contributes to cured color and certain preservation attributes in cooked products.

• #1 = contains sodium nitrite for short cures and cooked items.
• #2 = includes nitrates for extended dry-aging and fermentation.
• Table salt lacks nitrite and won’t produce cured color or same effects.
• Choose the correct product based on your curing timeline and recipe.

Who is this for: Modernist Pantry Prague Powder #1 suits home cooks, small-batch charcutiers, butcher shops and culinary professionals who make sausages, quick cures, or smoked-and-cooked meats and require consistent pink curing color, flavor development, and predictable short-term curing performance. If you plan on producing long-aged dry sausages, choose a product designed for extended cures instead.

Ingredients

sodium nitrate, sodium chloride