Medley Hills Farm Prague Powder Curing Salt 1 Lb - #1 Pink

This is the real deal! Purchased this to cure beef for pastrami and was happy with how well the salt worked. The package being resealable is a nice bonus as it will take quite a while for me to use the entire pound. Just remember, if you are using this in a brine, it's a good idea to have a flavor injector if the cut of meat you are curing is thick such as an eye of round. I found that the very center of the pastrami was uncured in an area about 1/2" around, after 12 days curing. This was entirely a user error as it was my first time curing.

I purchased this product to cure my beef brisket for St P day. It was my first time ever curing anything; accordingly, I don't have any comparative results; however, I did include a picture of my end product. I followed Mark Ruhlman's recipe for curing. I began curing this on Friday p.m. for next Th cooking. Last year I adopted the baking method (in my Rommertopf) of preparing corned beef, and we know prefer that method.While the Prague Powder is a minor ingredient, it is a major player. As you can see, the color of the meat was even; the taste was wonderful. For novices (such as myself), ensure that recommended quantities/uses are adhered to as this is a potent ingredient and can cause harm if misused.Shipping was quick and packaging + Product were perfect.

light in color (less dye). I have no way of testing if this actually killed any kind of bacteria, but I'm going to assume it did. Had little to no impact on flavor on my smoked turkey legs (I did one batch with and one batch without the curing salt). Only difference I noticed was a very minor color change.

Product was good and worked fine. I took away one star because of the packaging. It comes heat sealed and intact, but also has a zip top for resealing. That bit was thin and pretty much useless. I just had to transfer the contents to a sandwich bag for storage.Just a comment for Medley Hills Farm: spring for better quality bags next time.

Great product, side effect tenderizes meat. Greatly extends the life of refrigerated meats. Fantastic for camping. You can stock up on meats process them in a marinade, I have stored meat confidently for a week + in an ice chest.

Good price and will last me a long time since almost every recipe calls for very little. I've used it for pastrami and for making a fake smoke ring on my electric smoker (presentation is important!) and they all turn out great.

I purchased this for brining a brisket to be cooked sous vide. Letting the brisket sit in a bribe with even a small amount of this salt will create a faux pink "smoke ring." Worked like a charm! I'd buy this again but it's going to last me forever.

Dumb question, of course, you like bacon. This is just one ingredient used to cure bacon. It is what gives cured bacon the characteristic red color. Home cured bacon is just so much better than factory cured bacon. With just a few tweaks to the ingredients can change to finished flavor. The curing salt is common to all the different versions.