We specialize in hard to find items
All Categories
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
Anthony's Pink Curing Salt No.1, 2 lb Features
-
Pink Salt #1 - Batch Tested and Verified Gluten Free
-
Perfect for wet-curing/preserving sausages, white fish, ham, salami's, all types of bacon and more!
-
Enough to cure hundreds of pounds of meat - contains 6.25% Sodium Nitrite for Curing Meats
-
Generally used to wet-cure meat that requires cooking before consumption
About Anthony's Pink Curing Salt No.1, 2 Lb
You might think to be a chameleon, because of the color you ask? No. Absolutely not. John, sit down, no more questions. We've been in the food game a while, and never have we seen a product with so many names. Here are just a few of the different names this product goes by: Prague Powder #1, Instacure #1, Insta-Cure #1, Cure #1, Speed Cure, Fast Cure, Quick Cure, Sure Cure, Pink Curing Salt #1, DQ Curing Salt, Legg Cure, Modern Cure, Witt's Cure, Heller's Cure, Curing Salt, LEM Cure... and more! Geeze louize - that is a lot on names. Pick up some of Anthony's Pink Curing Salt #1 today and get curing! Product is Batch Tested and Verified Gluten Free. Pink Curing Salt #1, also known as Prague Powder #1 or InstaCure #1, is generally used to wet-cure any type of meat that requires cooking before consumption. Use Anthony's Pink Curing Salt to preserve and wet-cure cooked meats like ham, salami, sausage, jerky, fish, and bacon. As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance. Directions: It is recommended to use 1 level tsp for every 5 pounds of meat or 1 oz. for every 25 lbs. of meat. For wet brining, use a noncorrosive container such as plastic, glass, or stainless steel. Simply mix the salt and any other preferred spices with cold distilled water and completely submerge the meat. Use 1 quart of brine for every 4-6 pounds of meat. Always cure the meat in the refrigerator and turn or flip it once or twice daily in order to cure evenly. Do not stack meat slabs or use the same brine more than once. Curing time depends on the type of meat being cured. We recommend you follow your recipe precisely.
