The Spice Lab Pink Curing Salt No. 1, Prague Powder 1, 1 lb Bag | 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining, Jerky, Brisket and Corned Beef - Made in USA

I ordered this to try the Meatdad unsmoked bacon recipe. I guess this did what it was supposed to do because the bacon came out pretty good. I'm not sure how often I'm going to be making bacon (or what else to use this for) so this bag is likely a lifetime supply for me. And that's alright, I like trying things. Come on pork belly, go on sale!

Great product

I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.

I used this my first time ever curing a brisket roast. It worked well and it was less artificially pink than some others. It is a fine grain salt that dissolved quickly in the brine.

Great for home made ham recipes. You dont need a lot so this will last several years, good value for price.

Does exactly what it should, I use to cure brisket for corned beef and pastrami

Excelente

Salt removes water to stop spoilage when making sausages