Pure Prague Powder #1 [aka Insta Cure #1, DQ Pink Curing Salt, Sel Rose] ⊘ Non-GMO Gluten-Free OU Kosher Certified - 50g/2oz

I know you. You watch these "Molecular Gastronomy" chefs and wish you could do that kind of stuff also but you think "I failed HS chemistry, I can't do that!"Don't worry, think baby steps.Ham is old school MG (I don't want to keep writing that out). It's the perfect start. Prague powder is how you make a hunk of pig leg into pink (tastes like Christmas) ham instead of a brown (tastes like human) pork roast.Long ago someone discovered that this powder keeps pig pink and preserves it longer when brined in it and now you can do that also. Find a recipe online for making a ham. It will mention pink salt (not himalayan), curing salt, sodium nitrate, or even saltpetre, it's basically all the same thing.Keep in mind that this is MG that people did in the middle ages and if THOSE people (you think THEY mastered HS chemistry?) could do this magical meat making so can you.It's cheap to buy, in a convenient package, and will sit on the shelf until you get the goodies to say. "OK! I CAN DO THIS" and purchase a boston butt.

Instructions are easy to follow to use. Mixes well. We'll see the end result in a few weeks using this to make our first corned beef. Will update review if necessary. Otherwise, highly recommend.

I cured my own corned beef with this product and I will never buy commercial corned beef again! I used David Lebovitz's recipe from his blog. The only thing to note is that if you use his recipe, DON"T use the amount of Prague Powder #1 that it calls for. It's way too much. Just use one teaspoon, and also add some whole peeled cloves of garlic to the brine.

Worked great. I made a dry rub cure for a corned beef, let my brisket cure for 12 days in the fridge, and based on my results have to ask why would anybody buy corned beef when it is so simple to cure for yourself.

I love that I dont have to buy a large container. A little goes a long way

Great product and fast service.

Does what it says

Didn't like the taste it left on my meat. Plus my jerky doesn't last long enough to need the preservation treatment