Prague Powder #1, Also Referred To As Tinted Cure Or Pink Curing Salt, Is An Essential Component In The Preserving And Curing Of Meat, Sausage, Fish, And Jerky. It Serves To Inhibit Bacteria Growth And Help Maintain Meat Flavor And Appearance. Use For Curing Bacon, Ham, Corned Beef, And A Variety Of Fish. Each Container Holds Enough To Cure 100Lbs Of Meat. To Cure Meat Or Fish Safely Within Food Safety Guidelines, It's Important To Use The Proper Amount Of Prague Powder #1. Directions: Use 1 Oz. (Or 6 Teaspoons, Or 2 Tablespoons) Of Cure For 25 Lbs. Of Meat, Or 1 Level Teaspoon Of Cure For 5 Lbs. Of Meat. Mix Cure With Cold Water. Store In A Cool, Dry Place. We Do Not Recommend Refrigeration Or Freezing Of The Powder. Packaged In A Facility That Processes Dairy, Soy, Peanuts, And Wheat Products
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