---
product_id: 4389025
title: "Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1)"
brand: "hoosier hill farm"
price: "1020544₫"
currency: VND
in_stock: true
reviews_count: 13
category: "Hoosier Hill Farm"
url: https://www.desertcart.vn/products/4389025-hoosier-hill-farm-prague-powder-no-1-curing-salt-1lb
store_origin: VN
region: Vietnam
---

# Fine granules for even curing Precise 1oz per 25lbs cure ratio FDA-regulated food safety Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1)

**Brand:** hoosier hill farm
**Price:** 1020544₫
**Availability:** ✅ In Stock

## Summary

> 🧑‍🍳 Cure Like a Pro, Impress Like a Boss!

## Quick Answers

- **What is this?** Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) by hoosier hill farm
- **How much does it cost?** 1020544₫ with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/4389025-hoosier-hill-farm-prague-powder-no-1-curing-salt-1lb)

## Best For

- hoosier hill farm enthusiasts

## Why This Product

- Trusted hoosier hill farm brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Smart Storage Design:** Resealable tub keeps curing salt dry and fresh, ready for your next charcuterie masterpiece.
- • **Effortless Application:** Fine, non-clumping powder dissolves quickly in brines or marinades for consistent curing.
- • **Precision Meets Safety:** FDA-regulated sodium nitrite blend ensures bacteria-free, flavorful results every time.
- • **Versatile Culinary Essential:** Ideal for bacon, sausage, corned beef, country ham, jerky, and smoked fish.
- • **Master the Art of Meat Preservation:** Perfectly cure up to 100 lbs of meat with one 1LB container.

## Overview

Hoosier Hill Farm Prague Powder No.1 is a premium curing salt blend of table salt and sodium nitrite, designed for wet curing meats safely and effectively. Each 1LB container cures up to 100 pounds of meat, delivering consistent flavor, color, and protection against harmful bacteria. FDA-regulated and finely granulated, it’s the go-to choice for professional-quality bacon, sausages, hams, and more, all stored in a convenient resealable tub for lasting freshness.

## Description

desertcart.com : Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) : Coarse Salts : Everything Else

Review: No Banned Food Coloring! - I'm impressed that there is a No. 1 curing salt option without the banned red food coloring. I bought this a year before the ban goes into effect. Great work!
Review: Curing with #1, etc. - Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the desertcart Universe know by clicking the 'helpful' links to this and the original post. desertcart will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

## Features

- Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure or Insta Cure. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
- How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
- Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
- Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
- Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B008X6KE0E |
| ASIN  | B008X6KE0E |
| Best Sellers Rank | #12,142 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #14 in Flavored Salts |
| Brand Name | Hoosier Hill Farm |
| Color | Pink |
| Cuisine | Universal |
| Culinary Salt Type | Curing Salt |
| Customer Reviews | 4.7 4.7 out of 5 stars (9,177) |
| Flavor | Curing Salt |
| Global Trade Identification Number | 00853881004090 |
| Is Discontinued By Manufacturer  | No |
| Item Form | Powder |
| Item Package Weight | 0.51 Kilograms |
| Item Type Name | Prague Powder |
| Item Weight | 1 Pounds |
| Item model number  | HHF117 |
| Manufacturer | Hoosier Hill Farm |
| Manufacturer  | Hoosier Hill Farm |
| Model Number | HHF117 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Part Number | HHF117 |
| Product Dimensions  | 2 x 5 x 5 inches; 1 Pounds |
| Protein | 0 Grams |
| Size | 16 Ounce (Pack of 1) |
| UPC | 853881004090 |
| UPC  | 853881004090 |
| Unit Count | 16.0 Ounce |
| Units  | 16.0 Ounce |

## Product Details

- **Brand:** Hoosier Hill Farm
- **Flavor:** Curing Salt
- **Item Weight:** 1 Pounds
- **Number of Items:** 1
- **Unit Count:** 16.0 Ounce

## Images

![Hoosier Hill Farm Prague Powder No.1 Curing Salt, 1LB (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/71NKO6CMn+L.jpg)

## Questions & Answers

**Q: #1. Or  #2. For making smoked summer sausage.  I will be fully cooking this in the smoker to the correct temp**
A: Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

**Q: what is the shelf life**
A: The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever.  It reminds me of the expiration dates on bottles of water.

**Q: If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?**
A: I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

**Q: Would this be good for curing a pork loin? I usually hang them for about 4 months to cure**
A: Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

## Customer Reviews

### ⭐⭐⭐⭐⭐ No Banned Food Coloring!
*by T***M on February 24, 2026*

I'm impressed that there is a No. 1 curing salt option without the banned red food coloring. I bought this a year before the ban goes into effect. Great work!

### ⭐⭐⭐⭐⭐ Curing with #1, etc.
*by X***S on September 1, 2014*

Cures food well, and does not clump. It's pink salt, so there is not a lot to say here that has not been said. It's an FDA regulated product and the formulation is regulated by law. It's not like one "pink salt" recipe will beat another - there is no "recipe". One reason to choose this brand: the lid and the plastic tub make it easy to measure, and to later store the product. It keeps it clean and dry. The granules are very fine and that helps adhesion to food and ultimately curing by way of dissolving into solution. The coloring holds when mixed in large ratios, and that is nice for safety reasons. We tell our kids, "If it's pink, it stinks!" Basic concentration reminders are on the side of the jar (4 ounces per 100 pounds) so this jar is good for about 400 pounds of dry-cured meats. EDIT: Someone asked a question in the comment section and I decided to copy my answer into this post hoping others will find it useful: Prague #1 (Instacure #1 is the same) is used for the preservation of meats that will be cooked. It is a formulation of salt and Sodium Nitrite. Prague #2 (Instacure #2) is used for preservation of meats that will dry cure (not be cooked). Think Salami - it just hangs and dries but is not cooked. It is a formulation of salt and both Sodium Nitrite as well as Sodium Nitrate. One acts immediately and the other is a kind of "slow release" version (the nitrate will convert to nitrite over time). There are exceptions to what I note above ( - so all you cure masters out there please hold your clucking - ), but these are good general rules to live by. Another one is this - if you are new to this then you almost surely want the #1 cure. It is what you will use for hams, cooked sausages (hot dogs, bratwurst, etc.), pastrami and bacon. Dry aging is not rocket science, but it builds off of the skills you learn with making to-be-cooked products. So start here. Incidentally, most people will preserve food using #1 cure, never make anything dry aged, and be quite happy. I use #1 about 95% of the time. Please do not consider these interchangeable. #2 is not "better" than #1 for bacon, for instance. There is some pretty solid chemistry and biology involved and you don't want to mess with either. My advice is to buy this #1 cure and have some fun with it. Then decide if you want to dry age with #2. Either way, I suggest you consider Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). It is the modern bible for the preservation of food and includes discussion of everything you will need to know. The recipes are a bit salty for my tastes, but easily adjustable. Good luck. If you like this answer, please let the Amazon Universe know by clicking the 'helpful' links to this and the original post. Amazon will weigh helpful answers higher when people search in the future. Democracy in action, sorta. Thanks.

### ⭐⭐⭐⭐⭐ Worked on my smoked pork belly cooked to 160 degrees.
*by J***Y on January 19, 2026*

Glad I found out about the difference Prague #1 and #2. Use the #1 for meats that we are smoking up to temperature. Keeps the nitrates and nitrites levels a little lower. At least that is what the articles say.

## Frequently Bought Together

- Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)
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---

*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-03-10*