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DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag

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DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag
- 6.25% Sodium Nitrite
- Standard mix used for curing meat (e.g. bacon, ham, corned beef)
- Known as "pink salt", "DQ curing salt", "curing salt #1" or "Instacure #1"
- Use 4oz per 100lbs meat, or 24lbs per 100 gallons of brine mix for 10% pump.
- For curing salt #2, see our other listing: search for B00B2A1MUE
Use for curing meats (e.g. bacon), this is a blend of salt and 6.25% sodium nitrite that is dyed pink to prevent confusion with regular salt. As nitrite is a powerful anti-bacterial, the industry always blends with salt to make it easier to measure out small quantities. 1lb of this pink salt will dry cure 400lbs of meat, and last you a very long time! Typical cure for 5lbs of bacon belly: 2oz kosher salt, 2 tsp pink salt (this product), 2oz brown sugar / honey / maple syrup, and black pepper and garlic to taste.
Country USA
Brand Butcher & Packer Supply Co.
Binding Grocery
UPCs 728795595470
EANs 0728795595470
ReleaseDate 0000-00-00

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