Important Product Update:
SPEED CURE CHANGING TO WHITE
Beginning October 12, 2026, PS Seasoning will start removing Red No. 3 dye from all Speed Cure products. While the product color is changing, the curing performance and quality will remain the same. This is a rolling transition, and product availability will be updated on this page as items convert.
Speed Cure (Pink Curing Salt)
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Goes well with
Encapsulated Citric Acid
Encapsulated Citric Acid
Speed Cure is our all-purpose pink curing salt (also known as Prague Powder #1) - used for curing ham, jerky, smoked sausage, poultry, and fish. Pink curing salt extends shelf life, develops the iconic pink cured color in finished meat, and preserves spice and smoke flavors longer. Comes unflavored, so it pairs cleanly with any seasoning blend. Use 1 oz. per 25 lbs. of meat.
- Use 1 oz. to 25 lbs. of meat.
Pink curing salt is great for:
- Smoked Sausage
- Poultry
- Fish
- Ham
- Bacon
- Venison
- Jerky
*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.
How To Use
Ingredients
Flavor Inspiration
