Best DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag

Use for curing meats (e.g. bacon), this is a blend of salt and 6.25% sodium nitrite that is dyed pink to prevent confusion with regular salt. As nitrite is a powerful anti-bacterial, the industry always blends with salt to make it easier to measure out small quantities.

1lb of this pink salt will dry cure 400lbs of meat, and last you a very long time!

Typical cure for 5lbs of bacon belly: 2oz kosher salt, 2 tsp pink salt (this product), 2oz brown sugar / honey / maple syrup, and black pepper and garlic to taste.

DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag

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DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag Features :

• 6.25% Sodium Nitrite
• Standard mix used for curing meat (e.g. bacon, ham)
• Known as "pink salt", "DQ curing salt", "curing salt #1" or "Instacure #1"
• Use 4oz per 100lbs meat, or 24lbs per 100 gallons of brine mix for 10% pump.
• For curing salt #2, see our other listing: search for B00B2A1MUE

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DQ Curing Salt #1 / Pink Salt / Instacure #1 / Prague Powder #1 -- 1 lb bag Reviews, 9 out of 10. based on 35 ratings