Whole Allspice Tin

Used to cure all types of meats including sausage, cure poultry, jerky, bacon, fish, ham, various luncheon meats, corned beef and pates. Per FDA and USDA regulations Prague Powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride.

Instructions: Mix 1oz cure with cold water for 25 lb. of meat. Use 1 level teaspoon of cure for 5 lb. of meat.

This product is not to be used in place of table salt.

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Prague Powder #1 CANNOT safely be used as a substitute for Prague Powder #2.

Storage and Handling: Store in a dry, cool place.

Veteran owned & operated, Boise Salt Company was started to source the best tasting, highest-quality mineral and sea salts for those who love to cook and grill.

Gives cured meats a distinctive salty taste.
1oz is enough for 25lbs of meat
Characteristics: Light pink, fine-textured grain
Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
Use per instruction and only in very small quantities Prague Power #1 is NOT appropriate for long-cured and dry-cured products.
Gives cured meats a distinctive salty taste.
1oz is enough for 25lbs of meat
Characteristics: Light pink, fine-textured grain
Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
Use per instruction and only in very small quantities Prague Power #1 is NOT appropriate for long-cured and dry-cured products.

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