Prague Powder No. 2 (#2), Pink Curing Salt by Hoosier Hill Farm, 2.5 LB (Pack of 1)

Key features

• Prague Powder No. 2, also known as tinted curing salt, is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis, and air dried hams such as prosciutto. The reason Prague No. 2 is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite.
• To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder No. 2.
• Directions: Use 1 oz. (or 6 teaspoons, or 2 tablespoons) of cure for 25 lbs. of meat, or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
• Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
• Product of the USA
• Packaged in a facility that processes dairy, soy, peanuts, and wheat products.