Speed Cure (formerly Pink Curing Salt)
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Goes well with
Encapsulated Citric Acid
Encapsulated Citric Acid
Speed Cure is our all-purpose curing salt (also known as Prague Powder #1) - used for curing ham, jerky, smoked sausage, poultry, and fish. Formerly pink curing salt (now without the Red No. 3 dye), our speed cure extends shelf life, develops cured color, and preserves spice and smoke flavors longer. This cure is unflavored, so it pairs cleanly with any seasoning blend to create flavorful, cured meats. Use 1 oz. per 25 lbs. of meat.
- Use 1 oz. (28g or 0.0625 lbs.) curing salt per 25 lbs. of meat.
- Mix thoroughly with your seasoning or meat mixture to ensure even distribution.
Curing salt is great for:
- Snack Sticks
- Summer Sausage
- Smoked Sausage
- Ground & Formed Jerky
Looking to cure bacon or ham? Check out our specialty bacon or ham cures, formulated specifically for those applications.
*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
