Pink Curing Salt #1 (Premium Prague Powder) 2.5 lb Bag by Wishful

The product is great! I use for the manufacture of sausage.

I have to say I was a little cautious after all the reviews of the meat turning pink due to the die. But for me that couldn't be further from the truth. Used this for a bacon cure and used exactly as directed on the package with no pink color added to the meat. My only thought is that people are using too much by using it exclusively for all their needed salt. Our bacon turned out great and will be using it in the future.

Reviewing salt is like reviewing a bottle of water............. But in this case... people want to know. YES........ it worked perfectly on my recent batch of sausage. And YES, I would buy it again. At the time of my purchase, this was the best value I could find. And YES... I will buy it again..... if the price/value is still the best. Lastly, YES, I highly recommend this product.

The curing salt was a great buy. I use it for beef jerky making. I took off a star due to the packaging, it opened during transit and I lost some, nbd. I now have it in a freezer zip lock bag. This will last me a long time.

Was first time sausage maker in smoker. My grounded meat turned darker after mixing all spices and sitting in fridge. I got disappointed but when it went in smoker, OMG, color is great, taste is delicious! And it was my first time! I’m satisfied!!!

The packaging was solid and it looks incredible. The salt was clean and appears free of contaminants. Everything I have the ability to assess looks terrific. I was contacted by the seller to verify there were no issues with the product or damage during shipping. I really get the feeling they are doing everything in their power to offer the best possible product. I am not an expert on how to test the quality of the product. Without testing I can not speak to the exact chemical composition of the product.

GREAT value for the money. It works like a charm. We cured and smoked our own bacon. We did probably a good 50lbs of bacon if not more. The salt goes a long way, and I love that it has the amount per pound. It isn't an overly salty flavor either. We did both methods - one without rinsing the meat prior to smoking and one with rinsing prior. Honestly, you couldn't even tell a difference. It wasn't overly salty with just leaving the cure and seasonings on.

Great product