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

Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

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.

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.

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

Product ID: 4389025

Details

Brand
Hoosier Hill
Flavor
Curing Salt
Item Weight
16 ounces
Number of Items
1
Unit Count
16 Ounce

🧂1 lb cures up to 100 lbs meat

⚖️Precise curing ratio: 1 tsp per 5 lbs meat

🌡️Store cool & dry for max shelf life

€ 51.46

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Description

🥩 Cure Like a Pro, Impress Every Palate!

EFFORTLESS INTEGRATION - Dissolves easily in brines or marinades for seamless curing every time.
SAFETY FIRST FLAVOR ALWAYS - Prevents harmful bacteria growth while preserving vibrant color and taste.
VERSATILE CULINARY ESSENTIAL - From bacon to jerky, wet cures to smoking, unlock endless gourmet possibilities.
BULK POWER FOR SERIOUS CURERS - One pound cures up to 100 pounds of meat—ideal for pros and enthusiasts alike.
MASTER THE ART OF MEAT CURING - Perfectly balance flavor and safety with precise sodium nitrite blend.

Hoosier Hill Farm Prague Powder No.1 is a premium curing salt blend of table salt and sodium nitrite designed for wet curing meats. This 1 lb container cures up to 100 lbs of meat, ensuring food safety by inhibiting bacterial growth while enhancing flavor and color. Ideal for sausages, bacon, corned beef, jerky, and smoked meats, it dissolves easily in brines and marinades. Store in a cool, dry place to maintain potency.

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€ 51.46

Duties & taxes included

In stock

Sold byAmazon GreeceDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

Buyer Protection · Full refund if your order doesn't arrive as described.

Desertcart purchases this item on your behalf and handles shipping, customs, and support to Greece.

Secure transaction

Trustpilot

TrustScore 4.5 | 7,300+ reviews

Suresh K.

Very impressed with the quality and fast delivery. Will shop here again.

4 days ago

Abdullah B.

Great price for an authentic product. Fast international shipping too!

3 weeks ago

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Asin	B008X6KE0E
Best Sellers Rank	#80 in Salt
Item Model Number	HHF117
Manufacturer	Hoosier Hill Farm
Product Dimensions	2 x 5 x 5 inches; 1 pounds
Units	16 Ounce
Upc	853881004090

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

Details

Details

Description

Specifications

Common Questions