Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Great choice curing salt. Used .25% of the weight of the meat. 2.25% kosher salt and then the remainder of the seasonings. Made Buckboard Bacon using a pork butt roast.The curing salt is only for curing and should never be used as table salt having nitrates in it.I have used this brand before and always liked.I liked the smaller 1 1/2 lb bottle size. You use such small amounts that anything larger would take me forever to use up.I will be using again shortly making linked dinner sausages from a wild pig.

This did what it said. It was cheap and effective. I ended up not needing more than 1/2 teaspoon in the year since I bought it which is a shame, but that’s on me.

It works as intended. I used it for a dry brine cure on a pork butt that I cut in half along with the recommended amount of salt and sugar to make buckboard bacon. I smoked the cured pork last Saturday and sliced it up for bacon the next day. It turned out amazing with a 12 day cure on 2” thick slabs of meat. Just use the curing calculator found online for amounts of cure, salt, and sugar. I used .25% of this cure, 2% salt, and 1% sugar per pound of meat and the bacon turned out great! This will last a long time.

Exactly what I wanted

For the average person, this is enough pink salt to be handed down to your kids. I make bacon quite a bit and this is the goods for that task, but it doesn't take much. Unless you are opening your own spoke shop, you'll only ever need one bottle in your life.

As described :)

I use it for jerky and the like

using for my curing meat