---
product_id: 4389025
title: "Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1)"
brand: "hoosier hill farm"
price: "$37.60"
currency: USD
in_stock: true
reviews_count: 13
category: "Hoosier Hill Farm"
url: https://www.desertcart.us/products/4389025-hoosier-hill-farm-prague-powder-no-1-curing-salt-1lb
store_origin: US
region: United States of America
---

# Cures up to 100 lbs meat 1LB premium curing salt Precise sodium nitrite blend Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1)

**Brand:** hoosier hill farm
**Price:** $37.60
**Availability:** ✅ In Stock

## Summary

> 🧑‍🍳 Cure like a pro, taste the legacy!

## Quick Answers

- **What is this?** Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) by hoosier hill farm
- **How much does it cost?** $37.60 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/4389025-hoosier-hill-farm-prague-powder-no-1-curing-salt-1lb)

## Best For

- hoosier hill farm enthusiasts

## Why This Product

- Trusted hoosier hill farm brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Generous Quantity:** One pound cures up to 100 pounds of meat, perfect for serious home curing enthusiasts.
- • **Distinctive Pink Hue:** Tinted pink to prevent mix-ups with regular salt, enhancing safety and ease of use.
- • **Precision Preservation:** Scientifically formulated with sodium nitrite to inhibit harmful bacteria and ensure food safety.
- • **Versatile Curing Power:** Ideal for wet curing sausages, bacon, corned beef, country ham, jerky, and smoked meats.
- • **User-Friendly Packaging:** Resealable container keeps salt fresh, dry, and easy to measure for consistent results.

## Overview

Hoosier Hill Farm Prague Powder No.1 is a premium curing salt blend of table salt and sodium nitrite, designed for wet curing meats safely and effectively. Its distinctive pink color prevents accidental misuse, while the 1-pound pack cures up to 100 pounds of meat, making it a must-have for home charcuterie artisans aiming for professional-grade flavor, color, and preservation.

## Description

desertcart.com : Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) : Coarse Salts : Everything Else

Review: Perfect for many needs - Prague Powder No.1 Pink Curing Salt is a fantastic addition to any home curing setup. As someone who enjoys making cured meats at home, this product has proven to be both effective and reliable. Effectiveness: This curing salt is highly effective in preserving and curing meats. It’s specifically designed to inhibit the growth of harmful bacteria and enhance the flavor and color of cured products. My homemade bacon and sausages have turned out perfectly, with a great texture and taste, thanks to this curing salt. Quality & Purity: The quality of Prague Powder No.1 is top-notch. The pink color helps distinguish it from regular salt, preventing any mix-ups. It’s pure and doesn’t have any additional additives or impurities that could affect the curing process. The precise formulation is crucial for ensuring safety and quality in home curing. Ease of Use: Using this curing salt is straightforward. The instructions on the packaging are clear and easy to follow, making the curing process simple even for beginners. The salt is finely ground, which helps it dissolve easily and mix uniformly with your meat. Packaging: The packaging is practical and ensures the salt stays fresh. The resealable bag is convenient for storage and helps prevent moisture from affecting the salt. The amount provided is also generous, so it lasts for multiple curing projects. Value for Money: Considering the quality and effectiveness of Prague Powder No.1, it offers great value for money. It’s reasonably priced for the amount you receive, and the results you get are well worth the investment. Overall: Prague Powder No.1 Pink Curing Salt is a must-have for anyone serious about home curing. It delivers excellent results, is easy to use, and is packaged well for convenience. If you’re looking to make your own cured meats, this product is highly recommended.
Review: Curing with #1, etc. - Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the desertcart Universe know by clicking the 'helpful' links to this and the original post. desertcart will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

## Features

- Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure or Insta Cure. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
- How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
- Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B008X6KE0E |
| Best Sellers Rank | #13,167 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #19 in Flavored Salts |
| Customer Reviews | 4.7 4.7 out of 5 stars (9,107) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | HHF117 |
| Manufacturer  | Hoosier Hill Farm |
| Product Dimensions  | 2 x 5 x 5 inches; 1 Pounds |
| UPC  | 853881004090 |
| Units  | 16.0 Ounce |

## Product Details

- **Brand:** Hoosier Hill Farm
- **Flavor:** Curing Salt
- **Item Weight:** 1 Pounds
- **Number of Items:** 1
- **Unit Count:** 16.0 Ounce

## Images

![Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/71NKO6CMn+L.jpg)

## Questions & Answers

**Q: #1. Or  #2. For making smoked summer sausage.  I will be fully cooking this in the smoker to the correct temp**
A: Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

**Q: what is the shelf life**
A: 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?**
A: 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**
A: 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.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Perfect for many needs
*by C***N on August 26, 2024*

Prague Powder No.1 Pink Curing Salt is a fantastic addition to any home curing setup. As someone who enjoys making cured meats at home, this product has proven to be both effective and reliable. Effectiveness: This curing salt is highly effective in preserving and curing meats. It’s specifically designed to inhibit the growth of harmful bacteria and enhance the flavor and color of cured products. My homemade bacon and sausages have turned out perfectly, with a great texture and taste, thanks to this curing salt. Quality & Purity: The quality of Prague Powder No.1 is top-notch. The pink color helps distinguish it from regular salt, preventing any mix-ups. It’s pure and doesn’t have any additional additives or impurities that could affect the curing process. The precise formulation is crucial for ensuring safety and quality in home curing. Ease of Use: Using this curing salt is straightforward. The instructions on the packaging are clear and easy to follow, making the curing process simple even for beginners. The salt is finely ground, which helps it dissolve easily and mix uniformly with your meat. Packaging: The packaging is practical and ensures the salt stays fresh. The resealable bag is convenient for storage and helps prevent moisture from affecting the salt. The amount provided is also generous, so it lasts for multiple curing projects. Value for Money: Considering the quality and effectiveness of Prague Powder No.1, it offers great value for money. It’s reasonably priced for the amount you receive, and the results you get are well worth the investment. Overall: Prague Powder No.1 Pink Curing Salt is a must-have for anyone serious about home curing. It delivers excellent results, is easy to use, and is packaged well for convenience. If you’re looking to make your own cured meats, this product is highly recommended.

### ⭐⭐⭐⭐⭐ Curing with #1, etc.
*by X***S on September 1, 2014*

Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the Amazon Universe know by clicking the 'helpful' links to this and the original post. Amazon will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

### ⭐⭐⭐⭐⭐ A little bit goes a long way
*by L***E on January 4, 2026*

1/4 tsp. In my venison when I make jerky and it has improved the quality of the meat.

## Frequently Bought Together

- Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)
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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-01-23*