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Texturestar Pink Curing Salt (Prague Powder #1), 1Kg (2.2lbs) | Charcuterie Preservative for Meat Curing, Excellent for Sausages, Ham, Jerky, Pastrami, Bacon and More

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Product ID: 46155784
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texturestar
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About the item

**Pink Curing Salt** is used as a preservative when making charcuterie to slow bacterial and fungal growth and to preserve a good natural pink colour. It is sold under several names including Prague powder #1. It's pink to make sure we don't use it as regular table salt and blends better with meat. Pink Curing Salt is excellent for use when making sausages, brining meats such as ham or turkey, or when smoking meats such as bacon or pastrami. Drained by the endless struggle to find high quality performing powders, the **Texturestar** assortment of products was born. An assortment of powders ranging from sugar alternatives, molecular tronomy ingredients, to cleaning products, we have you covered with a line of products designed and developed to ensure premium quality makes it into homes across north america at an affordable price. If you have any questions or concerns about this or any of our other products, please do not hesitate to reach out directly so we can be of assistance, your satisfaction is our number one concern.
  • PERFECT FOR CURING – Pink curing salt is used as a preservative when making charcuterie, and is a critical part in meat curing and the sausage making process. PRESERVES NATURAL PINK COLOR – Pink curing salt will slow bacterial and fungal growth and preserve the meat’s natural pink color, keeping it appetizing while preventing any risk of food poisoning. TYPES OF MEATS – With this curing salt, you have a plethora of options as to what type of meat you could cure. They range from sausages, brining meats such as ham or turkey, smoking meats such as bacon or pastrami, fish, jerky and corned beef. PROPER DOSING – Nitrites are toxic in high as, so to ensure food safety you must use the proper a - 1oz of the curing salt per 25lbs of meat. GREAT VALUE – At 1oz of pink salt per 25lbs of meat, with a 1Kg bag (about 35oz) you get more than 875lbs of meat worth of curing salt. Save big by curing your own meat at home!.
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