Pink curing salt where to buy

Which Curing Salt Do I Use?:

Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef). Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for shorter curing processes. It's perfect for Jerky, semi-dried sausages like Kranski's and Chorizo. Cure #2 - this is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What's the difference? Nitrates interact with the meat and breakdown into nitrites over the course of a few weeks to extend the curing process. Misty Gully Maple Bacon / Ham Cures - use these for curing Ham or Bacon. This is a pre mixed cure with additonal salt, sugar and maple flavour. Easy steps to follow, highly recommended! *WARNING* - Curing salts contain sodium nitrite, ensure it is kept out of reach of children. Do not substitute for normal salt and use only as directed. Curing salt is dyed pink for safety reasons. How to make a basic brine from scratch - check out our full recipe here!

PRAGUE #1 PINK CURING SALT with 12.5% Sodium Nitrite(250) 87.5% Australian table salt. Also called Insta Cure #1
Our Double Strength Commercial 12.5% Nitrite is yellowish colour, the old Pink Prague #1 is 6.25%. 
Buy 1 for $15 or 2 bags for $25! Select using Drop Down Menu.
200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.

Manufacturer recommendation: 1.4 to 2.4g per 1kg of Meat, or per kg of Meat & Water Brine. 5g is a level teaspoon.

Dry Cure:  Use 1 tsp to 3kgs of meat.
Wet Brine: Use 1tsp to 2kg meat and 1ltr(1kg) water = 3kg combined weight.

Tired of trying to keep brining meats submerged?
We have the economical answer as it uses less liquid: Brine in a plastic bag, squeeze the air out, close the Ziploc or tie off with a rubber band, and support it in a bucket.

Curing salts come in 3 colours: Pink, White, Yellow, but all 3 create pinkish cured meats as it is the Nitrite curing process that colours the meat. 

Use it to Cure and make Smoked Maple Ham, see our BRINE PORK INTO SMOKED HAM Page.

Prague Powder #1 is used for all types of meats, bacon, sausage, fish, and jerky curing and is the most popular curing salt. It is a critical component in the meat curing and sausage making process.

Prague #1 is essential to prevent food poisoning from the growth of harmful Bacteria eg. Botulism. Additionally, Prague #1 provides a distinct smokey flavour and helps to prevent product discoloration. This salt is not to be used as a table salt and is specifically for the meat curing process. 

SEE amazingribs.com POSITIVE REVIEW OF NITRITE CURING SALT

Want to make Bacon? See our ad: DIY MAKIN BACON CURE KIT - ALL YOU NEED TO CREATE 3KG OF SMOKEY MAPLE BACON!

Other Prague Powder Curing Methods: 
http://jesspryles.com/recipe/how-to-make-bacon/ 
http://jesspryles.com/recipe/beef-bacon/ 

To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavour and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. 

http://www.cooksinfo.com/prague-powder :-
Prague Powder is a commercially-sold salt mixture used for preserving meat. It is a generic term, not a trademarked name. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. The nitrite keeps the meat safe for a short period of time. Sodium nitrite prevents botulism and provides the characteristic flavour and pink or salmon colour associated with curing. The mixture is sold dyed to avoid confusion in homes with table salt.
The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it's a minor one compared to the prevention of botulism..

N.B. Despite some popular alarm about nitrites possibly causing cancer, the American National Research Council of the National Academy of Sciences maintains that nitrites are not carcinogenic, nor mutagenic, and that the greater worry is that an absence of nitrites in preserved meats can allow botulism to occur, causing immediate death.

What is a substitute for pink curing salt?

Is pink Himalayan salt the same as pink curing salt?

What's the difference between curing salt and pink curing salt?

Is pink salt necessary for curing?