{"product_id":"the-spice-lab-curing-salt-no-1-pink-prague-powder-6-25-nitrite-for-bacon-jerky-brisket-corned-beef-made-in-usa-1-lb","title":"The Spice Lab Curing Salt No. 1 – Pink Prague Powder 6.25% Nitrite for Bacon, Jerky, Brisket \u0026 Corned Beef – Made in USA (1 lb)","description":"\u003ch2\u003eOverview of The Spice Lab Prague Powder No. 1\u003c\/h2\u003e\n\u003cp\u003eThe Spice Lab Curing Salt No. 1, commonly known as Prague Powder No. 1, is a pink-tinted curing salt designed for meat preparation with short curing times. It contains 6.25% sodium nitrite, a formula trusted by home cooks and enthusiasts for its color-retention properties and overall curing performance. Made in the USA, this product combines convenience with a long-standing curing tradition, helping you achieve consistently colored cuts with less guesswork.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes it useful\u003c\/h3\u003e\n\u003cp\u003eIn the kitchen, this curing salt is a practical ally for quick-cure projects. It pairs with common curing recipes to support a stable pink hue and reliable texture in meats that are intended to be cooked and enjoyed soon after curing. The formula is formulated to be used in conjunction with other seasonings and curing ingredients, making it a versatile base for a range of meat projects.\u003c\/p\u003e\n\n\u003ch3\u003ePopular uses and outcomes\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBacon, where the pink color and firm texture are highly prized\u003c\/li\u003e\n  \u003cli\u003eJerky and dried meat products that benefit from a quick cure\u003c\/li\u003e\n  \u003cli\u003eCorned beef and brisket preparations that require shorter cure times\u003c\/li\u003e\n  \u003cli\u003eGeneral meat curing where a vivid color and stable result are desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use safely and effectively\u003c\/h3\u003e\n\u003cp\u003eCare and precision matter with curing salts. This product is designed to be used sparingly, following tested guidelines and your chosen recipe. When needed, dilute with water according to your method and always measure carefully to avoid overuse. A common reference is about 1 teaspoon per 5 pounds of meat for guidance, but always follow your specific instructions.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eWord Of Caution: Follow food safety guidelines and use the right measurements when curing meat. Use sparingly and keep out of reach of children.\u003c\/li\u003e\n  \u003cli\u003eMeasurement and handling: If your method calls for dilution, mix as directed and use the specified amount precisely.\u003c\/li\u003e\n  \u003cli\u003eStorage: Keep the container sealed and stored in a cool, dry place away from moisture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eQuality and origin\u003c\/h3\u003e\n\u003cp\u003eThe Spice Lab emphasizes premium quality with this product, which is manufactured in the United States. The formulation is designed to support reliable results in at-home curing projects, whether you are experimenting with new uses or refining your go-to curing routine. This product is positioned as a robust base for cooks who value consistency, color, and flavor in cured meats.\u003c\/p\u003e\n\n\u003ch2\u003eKey benefits at a glance\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003ePink Prague Powder No. 1 provides color development and curing support for quick wins in meat projects.\u003c\/li\u003e\n  \u003cli\u003e6.25% sodium nitrite formulation aligns with common curing approaches used for bacon, jerky, and corned beef.\u003c\/li\u003e\n  \u003cli\u003eMade in the USA with a focus on quality and reliability.\u003c\/li\u003e\n  \u003cli\u003eCompact, single-meal friendly packaging that’s easy to measure and store.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is Prague Powder No. 1 used for?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: A pink curing salt with 6.25% sodium nitrite, ideal for quick cures like bacon, jerky, corned beef, and brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I measure and store The Spice Lab Prague Powder No. 1?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Measure precisely (e.g., 1 teaspoon per 5 pounds of meat) and store in a cool, dry place away from children.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"The Spice Lab","offers":[{"title":"Default Title","offer_id":47356418293954,"sku":"B075ZBGVWG","price":43.71,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0740\/3516\/7426\/files\/the-spice-lab-prague-powder-1-pink-bottle.jpg?v=1775405468","url":"https:\/\/perlastore.ca\/products\/the-spice-lab-curing-salt-no-1-pink-prague-powder-6-25-nitrite-for-bacon-jerky-brisket-corned-beef-made-in-usa-1-lb","provider":"Perla Store | The Ultimate A to Z Marketplace for Every Need in Canada","version":"1.0","type":"link"}