The Spice Lab Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb)

Amazon tiene las mejores mercancía me encanta compré esto y me encantó.....lo recomiendo full excelente producto y buena calidad..envío sin problema

Fits to my ingredient

Making sausages

It work good

This product is for curing meat. Food preparation and cooking involve the risk of injuries to yourself and others so if you are not competent in reading, understanding, and following directions do not attempt to prepare food for yourself or others. I say all this after reading some of the negative comments. All components of food involve chemicals (H2O, NaCl, etc.). If the instructions say use 1 tablespoon per 5 pounds of meat, and you use less then you may have a problem with the results and people could get sick. More so if you use too much. The red dye used to mark this as "not table salt" is not a poison, and won't make you sick (it would take so much to cause you harm that someone would probably drown in the 5 gallon bucket first). The red dye is to prevent a simple mistake, not fix incompetence. I hope this helps.

good product

Does what you expect when you process your own meats. Price is fare. Shipping is prompt.

I received a dehydrator as a gift for Christmas and decided to try making homemade jerky. I needed curing salt to complete the process, and this product fit the bill. It arrived quickly, and the batch I received was fresh. The curing salt is a fine, uniformly ground pink powder, which worked well for curing the meat. After using it, the jerky turned out flavorful, tender, and without an overpowering saltiness.Now that I’ve seen how straightforward the process is, I plan to make jerky again. This product seems to go a long way, so it may last for several batches. If you’re looking to cure jerky, this salt appears to be a solid option.