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Prague Powder -40oz

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Prague Powder -40oz
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Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Additionally, Prague Powder #1 provides a distinct flavor and helps to prevent product discoloration.

Prague Powder #1 can be used in the preserving and curing of:

  • Semi-dry and cooked meats
  • Sausage
  • Fish
  • Jerky
  • Bacon
  • Ham
  • Pastrami
  • Hard Salami
  • Corned Beef


To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish.

In addition to Prague Powder #1, The Great American Spice Company has all of your sausage makingand curing needs. We have an extensive selection of jerky seasonings and mixes as well as sausage casings and spice blends. We also carry all your other favorite curing agents and additives such asCitric Acid, Silicon Dioxide, Sodium Phosphate, and Morton Tender Quick Meat Cure.



Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.



Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate & Propylene Glycol added as flowing agent.