Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, Sodium Nitrite, FD&C Red #3.

Prague Powder #1, also known as Insta Cure #1 or DC #1, is a curing mixture composed of sodium nitrite and table salt. It is used in the process of curing meat to prevent bacterial growth and to provide the characteristic salty flavor and pink color associated with curing.

Prague Powder #1 works by drawing water out of meat and replacing it with salt, which slows microbial growth and oxidation, preventing spoilage and giving the finished product the characteristic salty flavor and drier texture of a cured meat.

Prague Powder can be used to cure poultry, fish, ham, bacon, luncheon meats, corned beef and pates. Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. It is not appropriate for long-cured and dry-cured products like hard salami.

Prague Powder #1 should be used only in very small quantities, so pink coloring is added to prevent it from being mistaken for ordinary table salt. Use this product with caution and instruction, as too much or too little can adversely affect health, taste and food quality.

Be aware that Prague Powder #1 cannot safely be used as a substitute for Prague Powder #2, as their formulations and uses are distinct.