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

Good stuff. Lasts a long time, easy to use, good price, sealed and safety instructions.

Worked great!

I bought the Prague Powder #1 to use as a curing powder for corned beef. It was delivered promptly, nicely packaged, with instructions that made it easy to use. Today we took our first brisket, which has been curing for a week, out of the refrigerator and made corned beef and cabbage. The flavor was much tastier than store-bought cured corn beef. Good stuff!

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.

Ordered this to make homemade smoked salmon. It was great! Cured half a teaspoon per 3 frozen filets from Costco. Added sugar and seasalt (maybe 5 tablespoons each) and zest of a lemon (a tablespoon-ish). It went on more like seasoning/dry rub amount, not buried in spices like curing recipes suggest. Left in the fridge for a day under three cans of beans (to squeeze the liquids out), flipped over and left for second day under the weight. Cold smoked in smoker for half an hour, just to give it some smoke flavor. It was amazing! And so cheap! Been eating it the entire week with my family on crackers and cream cheese. Also made lox benedict eggs. Making your own food is something else

Using less does a great job for meats or fish. Didn't see any color to it. Works great for the flavor profile instead of using regular salts.

Everything was great, favor, value, EXCEPT, the packaging it came in. It looked like it was sliced with a razor then taped over. That’s not so bad but the slice went into the product itself. No worries, only lost about a Tbsp of product so it’s all good. Can’t wait to see how my bacon comes out! 😋

I really like the price. It’s the same as one ounce of other products and they have the same ingredients.