We've been asked by numerous sausage making customers to carry Curing Salt (also known as Prague Powder #1, Prague Powder or Pink Curing Salt) and so we have finally brought this in. This is a basic cure used to cure all meats that require brining, canning, cooking or smoking. This includes bacon, beef, corned beef, fish, ham, jerky, luncheon meats, pates and venison (just to name a few). Curing meats at home is easy but when you're working with preserved meats you want to take all the necessary precautions and that means curing salt. Curing salt is used to inhibit the growth of bacteria in preserved meats, while maintaining ideal color and flavor. Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Typically they're used for pickling meats as part of the process in making sausage. One purpose for curing meat is to make a high-quality meat product for future consumption. Only correctly butchered and completely cooled meats should be used. Fresh meats can be cured at home using one of two methods: dry cure or pickle cure (also known as sweet pickle cure). Typically dry cured meats are not injected with sweet pickle. If proper temperature control is difficult to achieve, then the use of a "pickle cure injection" is often used to help ensure a high quality safe product. Use 1 level teaspoon of curing salt per 5 lbs. of ground meat. 1 lb. of curing salt can be used to process approximately 480 lbs. of meat. Helpful Hints If you are long age drying meats (which may takes weeks, months or even years) such as prosciutto or salami you should use Prague Powder #2 (hat tip to Lawrence H. for bringing this to our attention).
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