Surfy's Prague Powder #1 Instacure No.1 Pink Curing Salt (80g)

Good price. Easy to use. Made some very tasty bacon. Very good quality product. Highly effective

Only a tiny amount is needed - 0.2% of weight of meat to be cured, so as I’m in my mid 70s this will probably outlast me. I made corned beef from a brisket joint following The Backyard Chef’s recipe, although I rinsed the cure off beef before pressure cooking in a light beef stock. The result was wonderful, a total hit with my son and my two grandsons. The third batch is currently curing in the fridge.

Bought this product as recommended by a video on YouTube to make dry cure salt beef. Came out perfect, beautiful and pink.

Had a really good result using this product. My only comment is that the dilution ratio could be more prominently displayed, as I followed my recipe and there was a note at the end, saying check ratio as this is toxic. On checking, this product needed 25% less salt to water than the product in the recipe which could have been a problem, had I not noticed and added more water.

Used this in an Equilibrium dry cure for making bacon.The online calculation tool I used adjusts to allow for the Sea salt already in with the Sodium Nitrite(E250) So per Kg it works out slightly different to what it says on the packet and the end product wasn’t over salty.The bacon was cold smoked at a slightly higher temperature, (30°C) than I would normally cold smoke at (normally I prefer around 18 to 20°C) Having consumed a few rashers with no ill effect , I can only conclude that the Prague powder did its job. The Powder comes in a robust resalable pouch so should be good for my next batch of bacon later in the year.Value for Money and will consider purchasing again

I have been wanting to try making my own cured brisket for ages and this little packet was perfect for letting me try it. I decided to dry cure for no other reason than fridge space is limited and I do not have the room for a large tub of liquid but I can find room for a casserole dish.I used a bog-standard supermarket brisket roast, unstrung it and trimmed it and then used 28g of sea salt and 4g of curing salt per kilo. It all went into a large ziploc bag and into my fridge for 6 days, turning once a day. On the final day, I poached the beef for 3 hours in water with some aromatics and then let the meat rest for 2 hours.The final product was delicious and we enjoyed it on homemade bagels. I will definitely be making this again as it costs a fraction of the shop-bought stuff (if you can find it!) and its absolutely lovely.

Used this recently as part of a salt beef recipe and it works brilliantly. Easy to use, just follow the instructions on the packet. Looking forward to using this as part of future curing recipes

I didn't have any success with this, but it was probably down to user error