Pink Wet Curing Salt #1 - Prague Powder #1 - Insta Cure - 10 oz. Bag - KOSHER - (Small & Bulk Options) - NOW LIGHT ORANGE - NO MORE RED DYE!($13.86Value)

Description

🌑🌑*** PLEASE NOTE: THIS SALT WAS PREVIOUSLY PINK IN COLOR, due to the 2026 ban of Red Dye this salt is now LIGHT ORANGE - NO MORE RED DYE. The salt still acts the same way. *** 🌑 ABOUT ME: Used as part of the process when curing meats, such as ham, salami, sausage, jerky, fish, pastrami, corned-beef, and all kinds of bacon. Wet Curing Salt is generally used to wet-cure , or pickling any type of meat. 🌑 USES: Usage:1 oz. per 25 lbs. of meat or 1 level teaspoon per every 5 lbs of meat. 🌑 WHAT YOU SEE IS WHAT YOU GET: Ingredients: 6.25% sodium nitrite and 93.75% sodium chloride (table salt), and annatto as per FDA and USDA regulations. 🌑 PACKAGED IN THE USA: We manufacture all our blends and custom pack all orders by hand so you know your spice is fresh. All our Herbs, Single Pure Spices, and House Blends are 100% pure natural ingredients, does not contain flow agents (ex. Silicon Dioxide ), nor fillers (ex. Corn Starch). 🌑 ABOUT US: Do you know a seasoning you love to make and can’t find anything that compares, or don’t have the time. We are well known for making custom blends with very small minimum quantities. 🌑 JUST SO YOU KNOW: As Spice Specialist we only carry and use Top Chef quality spices, herbs and ingredients.... YES, THERE IS A DIFFERENCE! 🌑 PACKAGING: This size option comes in a convenient resealable stand-up pouch bag with a clear oval window. 🌑 SIZE MATTERS: Bag Dimensions: 9 in. (H) x 6 in. (L) x 2 in. (W) (bag size can vary slightly).

Wet Curing Salt also referred to as Prague powder #1 or Insta Cure #1, is a mixture of sodium chloride (table salt) and sodium nitrite. 6.25% sodium nitrite and 93.75% sodium chloride (table salt), and annatto as per FDA and USDA regulations. Wet Curing Salt is generally used to wet-cure any type of meat that requires cooking before consumption, such as ham, salami, sausage, jerky, fish, pastrami, corned-beef, and all kinds of bacon.

PLEASE NOTE: Curing Salts by itself, is harmful to humans when consumed directly. When it is used to cure meat, it is not present in finished, cured meats in a high enough dosage to cause issues. This makes it entirely safe for the curing process. It should never be used as regular table salt and should not be sprinkled on food for flavoring.

FUN FACT: Wet Curing Salt contains a small amount of ground Annatto to create it's light orange color, so that it won’t be confused with table salt.