DQ Cure Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 - 1 lb Bag

Composition

Composition unknown — our sources do not have it.

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.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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