Description: Hoosier Hill Farm #1 Prague Powder No.1 Pink Curing Salt, 2.5 Pound Jar Product Features: Contains 2.5 Lbs Of Prague Powder No.1 Pink Curing Salt, Also Referred To As Tinted Cure Or Pink Curing Salt. A Critical Component In The Meat Curing And Sausage Making Process, Enough To Cure 1000 Lbs Of Meat.Prague Powder #1 Can Be Used In The Preserving And Curing Of: Semi-dry And Cooked Meats, Sausage, Fish, Jerky, Bacon, Ham, Pastrami, Hard Salami, Corned Beef.To Cure 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 Flavor And Appearance.Use 1 Oz. Of Cure For 25 Lbs. Of Meat Or 1 Level Teaspoon Of Cure For 5 Lbs. Of Meat Or Fish. Mix Cure With Cold Water. Too Much Or Too Little Pink Curing Salt Can Adversely Affect Health, Taste, And Food Quality. Product Description: Make Your Garden’s Goodness Last All YearStock 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. Beef JerkyIngredients:¼ Tsp Hoosier Hill Farm Prague Powder No. 11 Lb Round Roast2 Tbsp Dry Sherry Wine1 Tsp Salt2 Cloves Garlic, Minced½ Tbsp Grated Ginger2 Tbsp Brown Sugar¼ Cup Soy Sauce*you Will Need A Dehydrator For This RecipeBeef JerkyPrep: 10 Min | Cook: 4 Hours | Yield: 10 ServingsStep 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. IngredientsSalt, Sodium Nitrite, Fd&c Red #3. Prague Powder #1 Contains 6.25% Sodium Nitrite And 93.75% Sodium Chloride As Per Fda And Usda Regulations. DirectionsUse 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. Customer Satisfaction: We are here to help you. If you you do not receive the order on time, or not satisfied with the items or you have any problem with delivery, you can message us from Monday to Sunday from 9am to 9pm. Please Visit Our eBay Store To Check out other Items For Sale!Thank You For Shopping At Our Store.
Price: 31.14 USD
Location: Skokie, Illinois
End Time: 2024-08-07T14:42:12.000Z
Shipping Cost: 0 USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Expiration Date: 2028
Allergens: See description
Form: Powder
Product: Single Spice
MPN: Does not Apply
Calories per Serving: 0
Calories per 100 g/mL: 0
Brand: Branded
Food Aisle: Pantry
Type: Prague powder
Food Specifications: Caffeine Free
Serving Size: 6 gram
Number of Servings: 1
Item Weight: 2.5 pound
