Quick Cure Curing Salt #1 – Preserve Meats Safely

Also known as (Pink) Curing Salt #1 InstaCURE / Prague Powder #1

Quick Cure Curing salt #1 is table salt(93.75%) with added sodium nitrite (6.25%) to inhibit
the growth of bacteria in preserved meats, while keeping color and flavor intact. It is recommended for meats that require short cures & will be cooked & eaten relatively quickly or for product that will be refrigerated after cure. Use for wet-cured meat, jerky, pastrami, sausage, white fish, turkey or corned beef.