Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5LB (Pack of 1)

Description: Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. 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. Product Description Make your garden’s goodness last all year Stock your pantry shelves with homemade canned goods using our top-quality canning and preserving ingredients. Keep your pickles crunchy with Alum Powder and Pickle Fresh, and transform fresh beef into smoky, flavorful jerky with our Prague powders. Recipe Idea: Ingredients: ¼ tsp Hoosier Hill Farm Prague Powder No. 1 1 lb round roast 2 Tbsp dry sherry wine 1 tsp salt 2 cloves garlic, minced ½ Tbsp grated ginger 2 Tbsp brown sugar ¼ cup soy sauce *You will need a dehydrator for this recipe Beef Jerky Prep: 10 mins | Cook: 4 hours | Yield: 10 servings Step one: Slice meat into ¼ inch thick slices, making sure to remove as much fat as possible. Place meat into a ziplock bag or a large bowl and set aside. Step two: Mix Prague Powder No. 1, soy sauce, dry sherry, brown sugar, salt, ginger, and garlic in a small bowl. Mix until the sugar dissolves and pour into wherever you’ve chosen to put your meat (either in a bag or a bowl). Make sure that all of the meat is coated and place in the fridge to marinate for at least 12 hours. Step three: Place marinated meat onto your dehydrator trays and dehydrate for 4-6 hours at 160 degrees F, or until the meat has dried. Step four: Remove meat from the dehydrator and allow it to cool prior to storing. Add to Cart Add to Cart Customer Reviews 4.7 out of 5 stars 3,780 4.7 out of 5 stars 507 Price $19.99$19.99 $19.99$19.99 Sodium Nitrite Percentage 6.25% 6.25% Other Ingredients Salt, 93.75% Salt, 92.75%, sodium nitrate, 1% Cure Time Short (a few hours to several days depending on the recipe) Long (weeks to months depending on the recipe) Cure Type Wet Dry Uses Use primarily for meats that will require additional cooking (sausages, corned beef, fish, bacon) Use primarily for meats with prolonged smoking periods (country or air-dried ham, hard salami, pepperoni) Directions For a wet cure, mix Prague Powder #1 into your brine mixture as noted in the recipe until fully dissolved. Submerge meat in brine. For a dry cure, mix Prague Powder #2 into your dry spice rub as noted in the recipe until evenly mixed. Apply rub evenly over surface of meat.

Price: 31.37 USD

Location: Montgomery, Alabama

End Time: 2024-12-29T11:37:57.000Z

Shipping Cost: 0 USD