Surfy's Prague Powder #1 Instacure No.1 Pink Curing Salt (80g)

Description

• Concentrated Curing Salt for Bacon, Ham, Salt Beef, Pancetta etc.
• USAGE: 2.5g per kg (dry cure) OR 7.5g per litre (brine)
• Manufactured in the UK by Surfy's Home Curing Supplies
• NO COLOURINGS or anti-caking agents

Product description

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is an essential component in the preserving and curing of meat, sausage, fish, and jerky. It serves to inhibit bacteria growth and help maintain meat flavour and appearance. Use for curing bacon, ham, corned beef, and a variety of fish. USAGE RATES: 2.5g per kg (Dry Cure), 7.5g per litre (Brine) NOTE: to comply with UK regulations, our Prague Powder is colouring free. Performance is not affected

Directions

Use 2.5g per kg for dry cures or 7.5g per litre for brine. Ideal for curing bacon, ham, and fish. Only use for meats that will be cooked after curing.

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