Prague Powder #1

Prague Powder #1, also known as pink curing salt or Insta Cure #1, is a specialized curing agent commonly used in the preparation of cured meats such as bacon, ham, sausages, and corned beef. This ingredient is a carefully measured blend of 6.25% sodium nitrite and 93.75% regular table salt, giving it its distinct pink hue to prevent confusion with regular salt. Sodium nitrite plays a crucial role in inhibiting the growth of harmful bacteria, especially Clostridium botulinum, and helps to preserve the meat’s color and flavor during the curing process. Because of its potency, Prague Powder #1 must be used in precise quantities as directed by recipes to ensure both safety and effectiveness. It is intended for use in short-term curing projects where the meat will be cooked or smoked afterwards, not for long-term dry-cured products.

Prague Powder #1, also known as pink curing salt or Insta Cure #1, is a specialty ingredient used in the process of curing meats such as bacon, ham, and sausages. In most grocery stores, you are unlikely to find it in the regular spice aisle alongside everyday seasonings. Instead, check the section of the store dedicated to canning and preserving, where curing salts and pickling supplies are often stocked. Some larger supermarkets may also have a dedicated aisle for specialty or international ingredients, where Prague Powder #1 could be found. If your grocery store has a butcher or meat counter, it’s worth asking the staff, as they may carry it or be able to point you in the right direction. Alternatively, specialty food stores, kitchen supply shops, or online retailers typically offer Prague Powder #1 for home cooks and enthusiasts looking to cure their own meats safely.