Surfy's Prague Powder #1 Instacure No.1 Pink Curing Salt (80g) - Colouring Free

I am pleased with **Surfy’s Prague Powder #1 Instacure No.1 Pink Curing Salt**. The product is exactly what I expected. The pink curing salt is easy to measure and mix into recipes. It blends well with other ingredients and dissolves quickly, which makes curing meats straightforward. The packaging keeps the salt dry and easy to use. I have used it for curing bacon and sausages, and it produces consistent results each time. The flavour and texture of the finished product are just right. Overall this curing salt is reliable, easy to work with, and does the job well. It is a good staple for anyone who cures their own meats at home.

Works well but used close to 30 gms. from Jamie Oliver Salt beef cure recipe rather than packet advice which was less in relation to the same volume of salted water.

Ordered this Prague powder to put in a brine to make copycat Disney drumsticks. Arrived early and exactly as it is pictured. Package is re-sealable with a sturdy seal that should keep the product fresh for a long time. Finally tasted the turkey legs last night after brining for 24 hours. The meat was succulent and juicy, and evenly pinked throughout. Beautiful ham-like flavour to the meat that was achieved with this salt. Only a teaspoon was required for 2 pints of water (as per my recipe). I like the small packet option too, as I don’t really need this for many recipes that I make, so it was perfect and should last me quite a while! Price was good too compared to other online stores. Recommended if you are brining meat to cook!

Works well and very happy with the results (bacon). I was not aware when purchasing this product that it comes already mixed with salt. Adding 2.5% per kg of meat worked perfectly.

I say it seems like it's good-quality Curing Salt because it's hard to be exact without sending it to a lab, but Surfys is a reputable company, and the reason it's white instead of pink is that UK and EU Law stipulates it has to be.

I have been wanting to try making my own cured brisket for ages and this little packet was perfect for letting me try it. I decided to dry cure for no other reason than fridge space is limited and I do not have the room for a large tub of liquid but I can find room for a casserole dish. I used a bog-standard supermarket brisket roast, unstrung it and trimmed it and then used 28g of sea salt and 4g of curing salt per kilo. It all went into a large ziploc bag and into my fridge for 6 days, turning once a day. On the final day, I poached the beef for 3 hours in water with some aromatics and then let the meat rest for 2 hours. The final product was delicious and we enjoyed it on homemade bagels. I will definitely be making this again as it costs a fraction of the shop-bought stuff (if you can find it!) and its absolutely lovely.

Perfect for making homemade bacon. 2.5% sea salt 2.5% maple syrup 0.25% prague salt -of total weight of meat. Buy a pork belly joint marinade for a week Freeze it, slice it. Brilliant homemade streaky bacon.

Only a tiny amount is needed - 0.2% of weight of meat to be cured, so as I’m in my mid 70s this will probably outlast me. I made corned beef from a brisket joint following The Backyard Chef’s recipe, although I rinsed the cure off beef before pressure cooking in a light beef stock. The result was wonderful, a total hit with my son and my two grandsons. The third batch is currently curing in the fridge.