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

Bag broke open in box during delivery and spilled over the rest of my items. It looked like something punctured a pea sized hole in the bag. Some other items in my delivery were gifts, toys with open front boxes, and the way that they are packaged, impossible to get salt out of. You shake the gifts and you can hear salt rolling around in them. I lost over half the big bag of salt, made a big mess trying to unbox and want to return this and my other items but there is not an option available for this item.

Smoked a perfect ham!

Just what I wanted

Great Product

Arrived as ordered.. not had a chance to use it though. Seems some discoloration around the edges of product in bag.No Date Code

Quick shipping and a great product.

Works as advertised

I did not use as a cure, but as a White Oak testing agent. Lightly simmered water and added as much of this salt as the water could handle. Applied to the untreated wood and in 15 minutes all was told true. Not for novice use! Other products don’t have enough of the “cure” for accurate Oak testing.

I bought this curing salt to make Venison Pastrami. It's a good deal and arrived it nice clean packaging. I only gave it 4 stars for 2 reasons. The first, the packaging only says Prauge powder not Prauge powder #1. There's a difference between #1 and #2 curing salt, but a review of the ingredients confirm this is #1. The second reason is there is no recommended doseage on the back. Curing salt needs to be measured precisely so following some sort of recipe is required and it would have been nice if the manufacturer included this information because it is so important in using this product. If your interested in this product just make sure you follow a trusted recipe and that it calls for prauge powder #1 or pink salt #1 and you'll love this product!

I like the quantity that you get for the price. However, I would've liked to have seen it packaged in a plastic bottle. Thank you.

It is exactly what I wanted. I cure my own meats (corned beef, bacon, sausages, etc) and this does the job.

Very good value for your money. A little goes a long way. Don't like really salty hams and this product is perfect for that.

Pink salt works great. You have to give people a week or so to try it. As you know it is used for brining and that takes usually 3 to 4 days. We made canadian bacon and it has turned out fine.Thanks