---
product_id: 665005797
title: "Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)"
brand: "hoosier hill farm"
price: "173.25 DT"
currency: TND
in_stock: true
category: "Hoosier Hill Farm"
url: https://www.desertcart.tn/products/665005797-hoosier-hill-farm-prague-powder-no-1-pink-curing-salt
store_origin: TN
region: Tunisia
---

# Cures up to 100 lbs meat Sodium nitrite blend Precise curing ratio Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)

**Brand:** hoosier hill farm
**Price:** 173.25 DT
**Availability:** ✅ In Stock

## Summary

> 🥩 Cure like a pro, savor like a boss!

## Quick Answers

- **What is this?** Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1) by hoosier hill farm
- **How much does it cost?** 173.25 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/665005797-hoosier-hill-farm-prague-powder-no-1-pink-curing-salt)

## Best For

- hoosier hill farm enthusiasts

## Why This Product

- Trusted hoosier hill farm brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Preserve Flavor & Safety:** Inhibits bacteria growth while locking in rich taste
- • **Store Smart, Cure Smarter:** Keep in cool, dry place for maximum shelf life—no fridge needed
- • **Versatile Culinary Essential:** Perfect for bacon, ham, sausage, jerky, and fish
- • **Master the Art of Meat Curing:** Use exact 1 oz per 25 lbs for flawless preservation
- • **Bulk Supply for Serious Curers:** One pound cures up to 100 lbs of meat—never run out mid-project

## Overview

Hoosier Hill Farm Prague Powder No.1 is a premium pink curing salt blend of table salt and sodium nitrite designed for wet curing meats safely and effectively. Ideal for bacon, ham, sausage, and fish, it prevents bacterial growth while preserving flavor and color. Each 1 lb pack cures up to 100 lbs of meat, making it a must-have for home chefs and pros aiming for perfect, safe, and flavorful cured meats.

## Description

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.

## Features

- Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
- How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
- Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B008X6KE0E |
| ASIN  | B008X6KE0E |
| Allergen Information | Dairy |
| Best Sellers Rank | #32,062 in Grocery ( See Top 100 in Grocery ) #89 in Meat Seasoning |
| Brand Name | Hoosier Hill Farm |
| Color | Pink |
| Customer Reviews | 5.0 5.0 out of 5 stars (2) |
| Customer reviews | 5.0 5.0 out of 5 stars (2) |
| Global Trade Identification Number | 00853881004090 |
| Is Discontinued By Manufacturer  | No |
| Item Package Weight | 0.51 Kilograms |
| Item Weight | 454 g |
| Item model number  | HHF117 |
| Manufacturer | Hoosier Hill Farm |
| Manufacturer  | Hoosier Hill Farm |
| Model Number | HHF117 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Part Number | HHF117 |
| Product Dimensions  | 5.08 x 12.7 x 12.7 cm; 453.59 g |
| Size | 1 Pound (Pack of 1) |
| UPC | 853881004090 |

## Product Details

- **Allergen information:** Dairy
- **Brand:** Hoosier Hill Farm
- **Item weight:** 454 g
- **Number of Items:** 1
- **Package weight:** 0.51 Kilograms

## Images

![Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/71NKO6CMn+L.jpg)

## Questions & Answers

**Q: #1. Or  #2. For making smoked summer sausage.  I will be fully cooking this in the smoker to the correct temp**
A: Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

**Q: what is the shelf life**
A: The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever.  It reminds me of the expiration dates on bottles of water.

**Q: If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?**
A: I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

**Q: Would this be good for curing a pork loin? I usually hang them for about 4 months to cure**
A: Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-09-24*