All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. Using Prague Powder #1, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat.
Using Curing Salt #1
- 1 level teaspoon of cure for 5 lbs. of meat.
- Use 1 oz. of cure for 25 lbs. of meat
- Use 4 oz per 100 lb.
- Mix cure with cold water.
Examples that Curing Salt #1 can be used for:
- Corned Beef
- Hard Salami
- Cooked Meats
Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate & Propylene Glycol added as flowing agents. Harmful if ingested, Do not use above recommended ratio.