The Spice Lab curing salt Prague Powder #1 2 lb — Pink Insta Cure for bacon, corned beef & jerky, 6.25% sodium nitrite

The Spice Lab Curing Salt #1 (Prague Powder 1) is a food-grade pink curing salt blended with 6.25% sodium nitrite for short cures of bacon, corned beef, jerky and other meats that will be cooked and eaten soon after curing.

This 2 lb bag of Insta Cure #1, often called pink curing salt or tinted cure, is designed for recipes that use sodium nitrite to stabilize color, control spoilage organisms during short-term curing, and develop classic cured-meat flavors. Made in the USA by The Spice Lab, this curing mix is intended for use in precise, measured amounts—never as a direct table substitute for regular salt.

How do I use Prague Powder #1 safely in home curing?

Prague Powder #1 is highly concentrated; accurate measurement is essential. Use no more than 1 teaspoon per 5 pounds of meat unless a tested recipe specifies otherwise, dissolve it into the brine or rub, and follow time/temperature guidance from trusted curing recipes.

• Measure precisely with kitchen teaspoons or a scale.
• Dissolve into brine or mix evenly with dry cure before applying.
• Follow tested recipes and cook to recommended internal temperatures.
• Label cured items and store per food-safety guidelines.

What meats and preparations are best suited for this pink curing salt?

Prague Powder #1 is formulated for short cures where the product will be cooked shortly after curing. It’s commonly used for bacon, corned beef, short-brined ham, and jerky, and works well for many game meats when following proven recipes.

• Bacon and pancetta made with quick cures.
• Corned beef and brisket for boiled or braised preparations.
• Jerky and thin-cut cured-and-cooked snacks.
• Short-term brines for poultry and small roasts.

What precautions should I take when storing and handling this product?

Keep the curing salt in a cool, dry place away from children and pets and clearly separated from regular table salt. Because the powder is dyed pink to prevent accidental use, always store it in its original labeled container and follow expiration or best-by guidance.

• Store sealed, away from moisture and heat.
• Keep out of reach of children and animals.
• Do not substitute for regular salt; dye prevents accidental use.
• Use within recommended shelf-life; discard if contaminated.

How much Prague Powder #1 should I use in recipes?

Standard guidance for Insta Cure #1 is 1 teaspoon per 5 pounds (approximately 2.27 kg) of meat. Some recipes may specify slightly different ratios—always follow the recipe’s directions or validated curing charts to ensure safety and flavor.

• Typical ratio: 1 tsp per 5 lb meat for short-term cures.
• For brine: dissolve into total liquid volume and follow recipe math.
• Do not exceed recommended amounts; excessive nitrite is unsafe.
• Consult tested resources for smoking or long cures (use different cure types).

Who is this for: Home cooks, hunters, and small-batch charcutiers who follow tested curing recipes and want a reliable, American-made Prague Powder #1 for short-term cured meats. If you prefer long-term dry curing without cooking, consult specialty curing salts and proven guides before proceeding.

Ingredients

Salt, Sodium Nitrite, FD&C Red #3.