LAZSHOPS LLC
Prague Powder #1, 1Lb Plastic Jar
Prague Powder #1, 1Lb Plastic Jar
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- Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is an essential component in the preserving and curing of meat, sausage, fish, and jerky.
- It serves to help maintain meat flavor and appearance.
- Use for curing bacon, ham, corned beef, and a variety of fish. Each container holds enough to cure 100lbs of meat.
- To cure meat or fish safely within food safety guidelines, it's important to use the proper amount of Prague Powder #1.
- Directions: Use 1 oz. (or 6 teaspoons, or 2 tablespoons) of cure for 25 lbs. of meat, or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
- Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
Product Description
Make your garden’s goodness last all year
Stock your pantry shelves with homemade canned goods using our top-quality canning and preserving ingredients. Keep your pickles crunchy with Alum Powder and Pickle Fresh, and transform fresh beef into smoky, flavorful jerky with our Prague powders.
Recipe Ideas
Ingredients:
- ¼ tsp Hoosier Hill Farm Prague Powder No. 1
- 1 lb round roast
- 2 Tbsp dry sherry wine
- 1 tsp salt
- 2 cloves garlic, minced
- ½ Tbsp grated ginger
- 2 Tbsp brown sugar
- ¼ cup soy sauce
*You will need a dehydrator for this recipe
Beef Jerky
Prep: 10 min | Cook: 4 hours | Yield: 10 servings
Step one: Slice meat into ¼ inch thick slices, making sure to remove as much fat as possible. Place meat into a ziplock bag or a large bowl and set aside.
Step two: Mix Prague Powder No. 1, soy sauce, dry sherry, brown sugar, salt, ginger, and garlic in a small bowl. Mix until the sugar dissolves and pour into wherever you’ve chosen to put your meat (either in a bag or a bowl). Make sure that all of the meat is coated and place in the fridge to marinate for at least 12 hours.
Step three: Place marinated meat onto your dehydrator trays and dehydrate for 4-6 hours at 160 degrees F, or until the meat has dried.
Step four: Remove meat from the dehydrator and allow it to cool prior to storing.
