PINK CURING SALT

Pink curing salt, also known as Prague Powder #1 or InstaCure #1, is a blend of sodium nitrite and table salt, dyed pink to distinguish it from regular salt. It is used in small amounts to preserve meat, prevent bacterial growth, and maintain a pink color in cured meats.
Culinary Tips:
Use for curing meats like bacon, ham, sausages, and corned beef.
Always measure accurately—typically 1 teaspoon per 5 pounds of meat.
Not for general seasoning; it's specifically for curing and must be used with care.
Combine with sugar, spices, and curing agents in dry rubs or brines.
Store in a clearly labeled, airtight container away from regular salt to avoid misuse.