Stuffers Prague Powder #1 454 grams (1 lb)

When adding to your ground meat batch for sausage use 2 level teaspoons for 10 lbs of meat or 3 grams per kg.

INGREDIENTS: SALT, SODIUM NITRITE (6.25%), SODIUM BICARBONATE (MFG. AID), AND GLYCERINE (MFG. AID). NET WEIGHT: 1 LB

To mix a dry rub for 5 lbs of meat = 2.26 kg
Use salt at 12 grams per kg = 30 grams
Prague # 1 at 3 grams per kg = 7 grams

When making brine use 9 g of curing salt (Prague) + 90 g of salt per liter of water.
1oz = 28grams
brine for 1-1/2 days per inch of thickness

Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of salt and sodium nitrite and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef, etc. The reason for using nitrite-curing salt is to inhibit the growth of bacteria, specifically Clostridium Botulinum in order to prevent botulism.

Also known as Pink Salt, Insta Cure or Curing Salt.