Speed Cure (Pink Curing Salt)
Speed Cure is our all-purpose pink curing salt (also known as Prague Powder #1) - used for curing ham, jerky, smoked sausage, poultry, and fish. Pink curing salt extends shelf life, develops the iconic pink cured color in finished meat, and preserves spice and smoke flavors longer. Comes unflavored, so it pairs cleanly with any seasoning blend. Use 1 oz. per 25 lbs. of meat.
- Use 1 oz. to 25 lbs. of meat.
Pink curing salt is great for:
- Smoked Sausage
- Poultry
- Fish
- Ham
- Bacon
- Venison
- Jerky
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
Original: $9.99
-65%$9.99
$3.50More Images
Speed Cure (Pink Curing Salt)
Speed Cure is our all-purpose pink curing salt (also known as Prague Powder #1) - used for curing ham, jerky, smoked sausage, poultry, and fish. Pink curing salt extends shelf life, develops the iconic pink cured color in finished meat, and preserves spice and smoke flavors longer. Comes unflavored, so it pairs cleanly with any seasoning blend. Use 1 oz. per 25 lbs. of meat.
- Use 1 oz. to 25 lbs. of meat.
Pink curing salt is great for:
- Smoked Sausage
- Poultry
- Fish
- Ham
- Bacon
- Venison
- Jerky
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
Product Information
Product Information
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Shipping & Returns
Description
Speed Cure is our all-purpose pink curing salt (also known as Prague Powder #1) - used for curing ham, jerky, smoked sausage, poultry, and fish. Pink curing salt extends shelf life, develops the iconic pink cured color in finished meat, and preserves spice and smoke flavors longer. Comes unflavored, so it pairs cleanly with any seasoning blend. Use 1 oz. per 25 lbs. of meat.
- Use 1 oz. to 25 lbs. of meat.
Pink curing salt is great for:
- Smoked Sausage
- Poultry
- Fish
- Ham
- Bacon
- Venison
- Jerky
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
