The Story
Product Overview
Meat Cure #1 – 6.25% is the industry-standard curing salt used in the production of bacon, ham, corned beef, and a variety of other cured meats. Also known as Prague powder, pink salt, or Instacure #1, this curing salt blend contains 6.25% sodium nitrite and is dyed pink to prevent confusion with regular salt. This cure provides the right balance of ingredients to ensure safe and effective meat processing at home.
Technical Specifications:
- Model: Meat Cure #1 – 6.25%
- Operation: Suitable for curing meats like bacon, ham, and corned beef
- Material: Blend of sodium nitrite (6.25%) and regular salt (~93.75%), dyed pink for safety
- Capacity: 500g resealable pack
- Size and Weight: Packaged by weight; 500g
- Included Components: Standard curing salt with sodium nitrite
Key Features:
- Industry Standard Curing Salt: Essential for producing bacon, ham, corned beef, and other cured meats, ensuring safe and reliable results every time.
- Precise Nitrite Content: Contains 6.25% sodium nitrite, the standard concentration for curing salts, dyed pink to prevent accidental use as table salt.
- Versatile Use: Widely used as a standard curing salt in various recipes, providing the right mix of ingredients for effective home meat processing.
- Important Safety Information: Not consumable as table salt. Contains nitrite; handle with care and follow safety instructions.
Safety and Material Quality:
This product is not consumable as a substitute for regular cooking salt. Contains nitrite, which can be hazardous if used improperly. Always keep out of reach of children and store in a cool, dry place.
Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness and safety. Ensure the resealable pack is tightly closed after each use.
Description
Product Overview
Meat Cure #1 – 6.25% is the industry-standard curing salt used in the production of bacon, ham, corned beef, and a variety of other cured meats. Also known as Prague powder, pink salt, or Instacure #1, this curing salt blend contains 6.25% sodium nitrite and is dyed pink to prevent confusion with regular salt. This cure provides the right balance of ingredients to ensure safe and effective meat processing at home.
Technical Specifications:
- Model: Meat Cure #1 – 6.25%
- Operation: Suitable for curing meats like bacon, ham, and corned beef
- Material: Blend of sodium nitrite (6.25%) and regular salt (~93.75%), dyed pink for safety
- Capacity: 500g resealable pack
- Size and Weight: Packaged by weight; 500g
- Included Components: Standard curing salt with sodium nitrite
Key Features:
- Industry Standard Curing Salt: Essential for producing bacon, ham, corned beef, and other cured meats, ensuring safe and reliable results every time.
- Precise Nitrite Content: Contains 6.25% sodium nitrite, the standard concentration for curing salts, dyed pink to prevent accidental use as table salt.
- Versatile Use: Widely used as a standard curing salt in various recipes, providing the right mix of ingredients for effective home meat processing.
- Important Safety Information: Not consumable as table salt. Contains nitrite; handle with care and follow safety instructions.
Safety and Material Quality:
This product is not consumable as a substitute for regular cooking salt. Contains nitrite, which can be hazardous if used improperly. Always keep out of reach of children and store in a cool, dry place.
Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness and safety. Ensure the resealable pack is tightly closed after each use.
