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Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Q: Can it be used for smoked beef jerky made in an electric smoker?

I see you are getting a lot of different answers. Let me try and clear some things up. A lot of folks either dehydrate or smoke their jerky and it never reaches what would be considered a tempature that would be adequate to kill harmful bacteria. Others smoke or dry their product over that temperature and it would be fine to consume within a couple of weeks with proper storage. I believe the FDA recommends the use of cure #1 and being heated to a temperature over 165°F. Me, I use the cure and dry in my smoker and bring the temp up to 145 in the final stage to my preferred dryness. Don't be afraid to use cure as long as you use it in the proper amount. .025% per pound of meat.

Q: Do you also have to use sea salt in combination with this pink salt?

This isn't salt like sea salt. It's a nitrate used to cure meats like bacon. It's poisonous if taken in more than the recommended amount. You don't have to use salt with it when curing meat but most people do.

Q: What about to make fresh chesse or other kind of chesse do i need it?

I don’t know of any cheese that requires curing salt. You can use any type of non-Iodized salt for fresh cheese making. I’m sure curing salt has other uses but I personally only use it to make homemade bacon.

Product ID: 653963214

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🧂1.5 lbs XL curing salt

🧪Dual-action measuring cap

⚖️6.25% precise sodium nitrite

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Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

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Description

🥩 Cure Like a Pro, Store Like a Boss!

TRUSTED FOOD GRADE QUALITY - Stored in a durable PET container designed for long shelf life and freshness.
PRECISION MEETS CONVENIENCE - Dual-action cap ensures mess-free, exact teaspoon measurements every time.
VERSATILE CULINARY ESSENTIAL - Perfect for wet-curing sausages, bacon, ham, jerky, and even game or fish.
BULK POWER FOR PRO LEVEL CURING - XL 1.5 lb bottle lets you cure hundreds of pounds of meat without constant reordering.
SCIENTIFICALLY BALANCED FORMULA - Contains 6.25% sodium nitrite for safe, effective short-term curing under 30 days.

SPQR Seasonings’ Quick Cure Premium Prague Powder No.1 is a 1.5-pound XL bottle of food-grade curing salt containing 6.25% sodium nitrite. Designed for wet-curing meats such as sausages, bacon, and ham, it features a dual-action measuring cap for precise, mess-free use and comes in a durable container for long-term storage. Ideal for short-term cures under 30 days, it ensures safe preservation and enhanced flavor.

Have a Question? See What Others Asked

Can it be used for smoked beef jerky made in an electric smoker?

Do you also have to use sea salt in combination with this pink salt?

It says use one teaspoon for 5 lbs meat, but in how much water?

What about to make fresh chesse or other kind of chesse do i need it?

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