Curing Salt #1 (Bacon, Ham etc.)

Cure Salt #1 – 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1. This cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons. DIRECTIONS FOR USE: Dry cure: use 2g per kg of meat. Do not substitute for cooking salt. Do not ingest directly. SAFETY DIRECTIONS: WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.