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Post by amybyrd21 on Thu Oct 22, 2009 4:19 am

Curing salt is also known as Prague Powder Number 1. This is a standard 625% cure for any meat that requires cooking, smoking or canning.

Pink salt is NOT edible on its own. It is colored bright pink to avoid confusion with regular salt.

The reason for using a cure for these forms of cooking meat is to prevent botulism and enhance preservation. Prague Powder is the basic cure you want for sausage, corned beef, ham, bacon, fish, poultry, etc.

Only 1 ounce of Prague Powder is necessary to cure 25 pounds of sausage; 4 ounces will cure 100 pounds.

Source: The Spice House

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