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Q: what is the shelf life

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?

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

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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🧑‍🍳 Cure it, savor it, share it!

SAFETY FIRST - Prevents bacteria growth for worry-free feasting.
VERSATILE USE - Perfect for sausages, bacon, and even jerky!
CURE LIKE A PRO - Elevate your meat game with precision curing!
LONG SHELF LIFE - Store it right, and it lasts for ages!
EASY MEASUREMENT - Simple ratios for perfect curing every time.

Hoosier Hill Farm Prague Powder No. 1 is a premium pink curing salt essential for safely curing meats. This 1LB pack is designed for both amateur and professional chefs, allowing for the preparation of a variety of cured meats, including sausages, bacon, and corned beef. With its effective sodium nitrite formula, it ensures food safety while enhancing flavor and appearance. Ideal for those who appreciate quality in their culinary creations.

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#1. Or #2. For making smoked summer sausage. I will be fully cooking this in the smoker to the correct temp

what is the shelf life

If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?

Would this be good for curing a pork loin? I usually hang them for about 4 months to cure

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

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