--- product_id: 64076790 title: "Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA" brand: "the spice lab" price: "€ 39.27" currency: EUR in_stock: true reviews_count: 8 category: "The Spice Lab" url: https://www.desertcart.it/products/64076790-curing-salt-1-2-lb-bag-pink-curing-salt-prague store_origin: IT region: Italy --- # Ideal for curing 5 lbs meat per 1 tsp 6.25% Sodium Nitrite concentration Made in USA premium quality Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA **Brand:** the spice lab **Price:** € 39.27 **Availability:** ✅ In Stock ## Summary > 🥓 Cure like a pro, savor like a boss! ## Quick Answers - **What is this?** Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA by the spice lab - **How much does it cost?** € 39.27 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.it](https://www.desertcart.it/products/64076790-curing-salt-1-2-lb-bag-pink-curing-salt-prague) ## Best For - the spice lab enthusiasts ## Why This Product - Trusted the spice lab brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Safety-First Formula:** Contains 6.25% sodium nitrite to prevent spoilage and ensure food safety. - • **Precision Curing Power:** Only 1 tsp cures 5 lbs of meat for perfect preservation and color. - • **Versatile Meat Mastery:** Perfect for bacon, jerky, brisket, corned beef, and game curing. - • **Elevate Your Home Charcuterie:** Transform raw cuts into tender, flavorful masterpieces with ease. - • **Trusted American Craftsmanship:** Proudly made in the USA with rigorous quality assurance. ## Overview The Spice Lab Curing Salt #1 is a premium pink curing salt (Prague Powder 1) containing 6.25% sodium nitrite, designed for short-term meat curing. Made in the USA, this 2 lb bag is perfect for enhancing flavor, color, and preservation of bacon, jerky, corned beef, brisket, and game meats. Use sparingly—1 teaspoon per 5 pounds of meat—to ensure safe, delicious results every time. ## Description desertcart.com : The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA : Grocery & Gourmet Food Review: Great for curing raw ham steaks. - I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you. Review: Really good purchase - When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous. ## Features - PRAGUE POWDER 1 CURING SALT: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat. - COMMON USES: This pink powder is recommended as a sodium nitrite curing salt for meat that requires short cures that will be cooked and eaten relatively quickly. Use pink curing salt for bacon, jerky, corned beef and more. - HEALTH BENEFITS: Pink curing salt has been known to cure meat, steaks, roasts, poultry. Sodium nitrite salt also helps preventing reproduction that can spoil meat. - WORD OF CAUTION: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lbs. of meat. Consuming too much curing salt can make you sick. - PREMIUM QUALITY: Our pink curing salt is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B075ZFG6S1 | | ASIN | B075ZFG6S1 | | Best Sellers Rank | #6,595 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #32 in Sea Salts | | Brand Name | The Spice Lab | | Color | pink | | Cuisine | American | | Culinary Salt Type | Curing Salt | | Customer Reviews | 4.7 4.7 out of 5 stars (5,171) | | Flavor | CURING SALT | | Is Discontinued By Manufacturer | No | | Item Form | Powder | | Item Package Weight | 0.96 Kilograms | | Item Weight | 2 Pounds | | Manufacturer | The Spice Lab | | Manufacturer | The Spice Lab | | Number of Items | 1 | | Product Dimensions | 2 x 6 x 9 inches; 2 Pounds | | Sea Salt Variety | curing salt | | Size | 32 Ounce (Pack of 1) | | Specialty | kosher | | UPC | 846836029606 | | UPC | 846836029606 | | Unit Count | 32.0 Ounce | | Units | 32.0 Ounce | ## Product Details - **Brand:** The Spice Lab - **Flavor:** CURING SALT - **Item Weight:** 2 Pounds - **Specialty:** kosher - **Unit Count:** 32.0 Ounce ## Images ![Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA - Image 1](https://m.media-amazon.com/images/I/71LYwC4OeWL.jpg) ## Available Options This product comes in different **Size** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great for curing raw ham steaks. *by J***. on October 9, 2025* I use this curing salt in recipe I have for curing raw ham steaks. I often buy raw organic ham steaks in quantity, when they are on sale, that I cure in bulk before packaging and freezing them for future use. The first time I bought these ham steaks it was because they were very inexpensive and didn't realize they needed to be cured. When I cooked the first one, it was tough, dry, and literally terrible. Then I found out they needed to be cured and found a recipe to cure them. The difference was night and day. The cured ham steaks were tender and moist, and taste much better. Curing the ham steaks takes a little time, but it's well worth the effort when you do multiple steaks at a time. This is the recipe that I use. I adjust the recipe depending on the number of ham steaks I am curing. I usually at least double the recipe. This curing salt works well for curing and improves the color of raw ham. INGREDIENTS: - 1 (5-Pound) ham or 4-5 ham steaks, uncured and uncooked - 1 quarts of water - 3/4 cup kosher salt - 1 cup turbinado sugar - 1/4 cup molasses - 1/4 teaspoon ground cloves - 1 tablespoon Insta Cure No. 1 pink salt - A plastic container large enough to contain the ham but small enough to still fit into your refrigerator INSTRUCTIONS: 1. Place your ham in the plastic container that you'll be using to cure it. 2. On the stove, heat up the water with the salt, sugar, molasses, and ground cloves until the salt and sugars dissolve. 3. Stir in the pink salt. Pour over the ham adding more water as needed to cover the ham by 1 inch. If any of the ham bobs up, place a weight on it to hold it down. 4. Place the container in the fridge for 3 days, or roughly 1 day for every 2 pounds. Halfway through the process, turn the ham over so all parts of it will be submerged. 5. After brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 6. To cook a ham, bake in a foil lined roasting pan a 325 degrees for 30 minutes per pound or until the internal temperature is 150 degrees. To cook ham steaks, cook at 325 degrees until the internal temperature is 150 degrees. When cooking the ham steaks, I cover them with a glaze that could also be used for a whole ham. I don't use a rack when cooking either a whole ham or ham steaks. I hope this review was helpful for you. ### ⭐⭐⭐⭐⭐ Really good purchase *by J***E on January 31, 2026* When Curing meat, this is a great product to help in the process. Salt Quality is very good. Taste when used in the seasoning blend is fabulous. ### ⭐⭐⭐⭐⭐ Good quality *by R***L on January 19, 2026* Amazing product, great for adding flavor to your cooking, quality and excellent price ## Frequently Bought Together - The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA - The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1 - Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ32mm --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.it/products/64076790-curing-salt-1-2-lb-bag-pink-curing-salt-prague](https://www.desertcart.it/products/64076790-curing-salt-1-2-lb-bag-pink-curing-salt-prague) --- *Product available on Desertcart Italy* *Store origin: IT* *Last updated: 2026-04-26*