---
product_id: 665005797
title: "Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)"
brand: "hoosier hill farm"
price: "$75"
currency: NZD
in_stock: true
category: "Hoosier Hill Farm"
url: https://www.desertcart.nz/products/665005797-prague-powder-no-1-pink-curing-salt-1lb-pack-1
store_origin: NZ
region: New Zealand
---

# Cures up to 100 lbs meat Sodium nitrite + salt blend Precise curing ratios Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)

**Brand:** hoosier hill farm
**Price:** $75
**Availability:** ✅ In Stock

## Summary

> 🥩 Cure like a pro, taste the legacy!

## Quick Answers

- **What is this?** Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1) by hoosier hill farm
- **How much does it cost?** $75 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/665005797-prague-powder-no-1-pink-curing-salt-1lb-pack-1)

## Best For

- hoosier hill farm enthusiasts

## Why This Product

- Trusted hoosier hill farm brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Bulk Power:** One pack cures up to 100 lbs of premium meats
- • **Shelf-Stable & Ready:** Store cool & dry—no fridge needed, always fresh
- • **Flavor & Safety Fusion:** Locks in flavor while preventing harmful bacteria
- • **Precision-Perfect Curing:** Use exact 1 tsp per 5 lbs for flawless, safe results
- • **Versatile Culinary Essential:** Ideal for bacon, ham, sausage, jerky & fish curing

## Overview

Hoosier Hill Farm Prague Powder No.1 is a professional-grade pink curing salt blend of sodium nitrite and table salt, designed to safely cure and preserve up to 100 lbs of meat. Perfect for wet curing bacon, ham, sausage, jerky, and fish, it ensures optimal flavor retention and bacteria inhibition when used with precise measurements. Packaged for long shelf life without refrigeration, it’s a must-have for serious home chefs and artisanal meat curers.

## Description

Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1) : desertcart.ae: Grocery

## Features

- Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
- How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
- Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B008X6KE0E |
| Allergen Information | Dairy |
| Best Sellers Rank | #25,890 in Grocery ( See Top 100 in Grocery ) #117 in Meat Seasoning |
| Brand | Hoosier Hill Farm |
| Customer Reviews | 5.0 5.0 out of 5 stars (2) |
| Date First Available | 24 June 2024 |
| Item model number | HHF117 |
| Manufacturer | Hoosier Hill Farm |
| Product Dimensions | 5.08 x 12.7 x 12.7 cm; 453.59 g |
| Serving Recommendation | Pinch |
| Weight | 1 Pounds |

## Product Details

- **Allergen information:** Dairy
- **Brand:** Hoosier Hill Farm
- **Item weight:** 454 g
- **Number of Items:** 1
- **Package weight:** 0.51 Kilograms

## Images

![Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/71NKO6CMn+L.jpg)

## Questions & Answers

**Q: #1. Or  #2. For making smoked summer sausage.  I will be fully cooking this in the smoker to the correct temp**
A: Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

**Q: what is the shelf life**
A: The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever.  It reminds me of the expiration dates on bottles of water.

**Q: If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?**
A: I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

**Q: Would this be good for curing a pork loin? I usually hang them for about 4 months to cure**
A: Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-01-25*