Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 Pound

Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 Pound

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.

4.7/5

Product ID: 268321933

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Details

Flavour
distinct
Brand
Hoosier Hill
Item weight
1.13 kg
Unit count
2.5 Pounds
Number of Items
1

🥩Cures up to 1000 lbs meat

🧪Food-safe bacteria inhibitor

⚖️Precise 2.5 lbs curing salt

Frequently Bought Together

Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5LB (Pack of 1)

Hoosier Hill Farm Prague Powder No. 2 Pink Curing Salt, 2.5LB (Pack of 1)

Morton Kosher Salt, Coarse (48 oz / 3 lb), 2-Pack,Ideal for Cooking & Baking

Description

🥩 Cure Like a Pro, Impress Like a Chef!

PRESERVE PROTECT - Inhibits harmful bacteria growth while locking in vibrant color and rich flavor.
TRUSTED HERITAGE QUALITY - Sourced from Hoosier Hill Farm in America’s heartland, guaranteeing freshness and authenticity.
MASTER THE ART OF MEAT CURING - Perfectly cure up to 1000 lbs of meat with just 2.5 lbs of Prague Powder No.1.
VERSATILE FOR GOURMET CREATIONS - Ideal for sausages, bacon, ham, jerky, pastrami, and more — elevate your charcuterie game.
PRECISION DOSAGE FOR SAFETY FLAVOR - Use exact measurements to ensure safe curing and maintain premium taste and texture.

Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt is a 2.5 lb premium curing agent designed to safely preserve and enhance the flavor and appearance of up to 1000 lbs of meat. Essential for sausage making and curing meats like bacon, ham, and jerky, it inhibits bacteria growth while maintaining food safety and quality. Trusted for its precise formulation and sourced from a reputable American farm, it’s the go-to choice for serious home and professional charcuterie artisans.

Specifications

Product Dimensions	12.7 x 12.7 x 12.7 cm; 1.13 kg
Item model number	HHF118
Weight	2.5 Pounds
Units	2.5 Pounds
Serving Recommendation	Pinch
Brand	Hoosier Hill Farm
Taste	Salty taste
Format	Powder
Manufacturer	Hoosier Hill Farm LLC

Have a Question? See What Others Asked

#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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