Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Why did you pick this product vs others?:As a naive and somewhat “newish” guy that’s been experimenting with jerky recipes the one thing I don’t gamble is safety. And with that in mind I know jerky can be made without Prague Powder. However I don’t know enough about those situations to feel good about sharing jerky I made with friends and family and the possibility of food poisoning so I always make sure to use number one curing salt. This salt adds a safety net to store food a bit longer and less risk of bacteria. It also adds to the flavor or traditional jerky.I am also very happy that I was sent a batch that has an expiration date 3 years from my delivery date! I don’t make jerky enough to go through this size bottle very fast and it’s nice to know it will be good to use for years ahead.

I used this to turn a pork belly into a cured smoked bacon. It turned out great. There are plenty of curing charts on the internet, and I used a Girl Gone Grilling recipe that was beginner friendly. It turned out like bacon, so I'm giving this cure 👍🏻👍🏻

This did what it said. It was cheap and effective. I ended up not needing more than 1/2 teaspoon in the year since I bought it which is a shame, but that’s on me.

Great choice curing salt. Used .25% of the weight of the meat. 2.25% kosher salt and then the remainder of the seasonings. Made Buckboard Bacon using a pork butt roast.The curing salt is only for curing and should never be used as table salt having nitrates in it.I have used this brand before and always liked.I liked the smaller 1 1/2 lb bottle size. You use such small amounts that anything larger would take me forever to use up.I will be using again shortly making linked dinner sausages from a wild pig.

good product

It's hard to find pink curing salt locally near me. This one is good at what it does and should last me a long time. Only need one tea spoon for 5 lbs of meat

It works as intended. I used it for a dry brine cure on a pork butt that I cut in half along with the recommended amount of salt and sugar to make buckboard bacon. I smoked the cured pork last Saturday and sliced it up for bacon the next day. It turned out amazing with a 12 day cure on 2” thick slabs of meat. Just use the curing calculator found online for amounts of cure, salt, and sugar. I used .25% of this cure, 2% salt, and 1% sugar per pound of meat and the bacon turned out great! This will last a long time.

Did exactly what it was supposed to. Great value.