The Spice Lab Curing Salt #1 (1 Lb Jar) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite "Insta Cure" for Game, Sausage, Bacon, Ham, Jerky Seasoning, Cure, Brisket & Corned Beef. Made in USA

I included a photo of an eye of round pastrami I used these cure salts to make. If you know about curing, you can see that it cured it well all the way through. I brined for 10 days in a wet brine including the cure salts and other ingredients, and then smoked it to 155 degrees internal temperature, which is in the range I like my pastrami. So, these salts worked really well, and you get a decent quantity for a little price.

I've tried a few different recipes using Prague Powder #1 for curing bacon at home. I have found a few that work, and I honestly don't think I will ever buy bacon at the store again unless it is an absolute emergency.This particular product has gone a long, long way for me. This jar can make an obscene amount of cure. The cost of the jar (plus stuff needed for most people even interested in curing) is inexpensive. There are so many different recipes out there and videos to watch to help you home-cure anything.I buy bulk pork belly. I keep kosher salt and different sugars for cooking/brining/baking/etc. I have lots of herbs/spices/seasonings. I have time, patience, large containers/storage bags, fridge space, and a smoker. Throwing this jar in your cabinet if you want to make your own bacon is easy. I followed a recipe for a cure, and store it in mason jars. I just work out the premade mix to whatever weight the pork belly is. Then I add flavors.It is not Himalayan Pink Salt. This stuff is deadly if not used properly. IF used properly (and always follow recipes that have not killed people outright), this powder will help you preserve your food and enhance the taste. Take precautions with it, but it is very much essential when making classic bacon at home.I can get pork bellies for $2.99/lb or less where I am. Patience, time, and a little work turns that into a batch of bacon costs you far less for fresh bacon. I make it in bulk and vacuum seal packs of it at home. It's better than anything you can get that's mass produced if done right.Also, I have no idea what sheerness means in reference to Prague Powder #1.

This is pink #1 curing salt, or prauge powder, and used in a curing process for up to 30 days.The cure itself is a little clumpy, or crystallized, than other products I've used, so it's not as easy to make fine gram measurements, but it's not 'dusty' either, so you know it's all going in your brine and not left in your measurement container.The bottle should be labeled with the correct sodium nitrate percentage, but it is not. The Amazon product title says 6.25% which is standard.

Good curing salt, packaged nicely and arrived quickly. Have been using it for corned beef and canadian bacon.

I'm curing my first home-corned beef right now. Seems to be going well! I appreciate the packaging on this curing salt. It's easy to store (doesn't take up much space for the amount you get) and simple to get measuring spoons into and out of the jar. Plus, the jar is recyclable. Thanks for a great product, The Spice Lab!

I purchased this to brine my own brisket. I wanted to make my own corned beef for St. Patricks Day. It was part of the recipe and it worked well. Never used it before. I would recommend.

This was my first stab into making corned beef from scratch. Loved it.

It preformed correctly in the recipe I ordered it for.