The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 2 lbs. -

Works good.

This is sometimes called "pink salt" and is essential for all meats cured and processed at temperatures between 60 and 140 degrees F. It prevents the growth of harmful bacteria and increases food safety. Use a good tested recipe to get the correct quantity to use- too much isn't good for you, but enough can save you from serious food borne illness.

It's big. It's pink. It makes good meat. What else could you ask for?

I use this, and products from the Sausage Maker, good stuff. If you process meat, try it.

Great product….like all cures follow instructions!!