Pink Curing Salt No. 1, Prague Powder 1, 1 lb Bag | 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining, Jerky, Brisket and Corned Beef - Made in USA

I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you.

I've been wanting to try making corned beef for the last few years since moving back to Texas. Corned beef is so hard to find here and costs way too much for what you do find. I caught a great deal on briskets and decided what better time to take the plunge and give it a shot. In case I totally messed up at least it wouldn't be a great loss of money. This one was a great price for the amount so figured to give it a try. The corned beefs turned out amazing, easy to make and this salt did its job well of curing and adding a perfect pink color. Now that I see how really easy the process is - I"ll probably order more of this brand curing salt and definitely keep making them. It's true once you have a homemade one the store bought pales in comparison. I do have a couple of other things in the near future to try...a type of bacon out of a pork shoulder and a Canadian thing from pork loin called peameal bacon which both need this ingreidient. If they turn out as well as the corned beef then I'll be needing this often. Definitely recommend

When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous.

Using it to cure a deer ham so far so good pretty fine salt so should work well

Great for home made ham recipes. You dont need a lot so this will last several years, good value for price.

Does exactly what it should, I use to cure brisket for corned beef and pastrami

Best quality AAAA+++

I ordered this to try the Meatdad unsmoked bacon recipe. I guess this did what it was supposed to do because the bacon came out pretty good. I'm not sure how often I'm going to be making bacon (or what else to use this for) so this bag is likely a lifetime supply for me. And that's alright, I like trying things. Come on pork belly, go on sale!