Wishful Curing Salt #1 [2.5 lbs bag] Pink Curing Salt, Prague Powder 1, 6.25% Sodium Nitrite "Insta Cure" for Game, Bacon, Sausage, Ham, Jerky Cure, Corned Beef, Quick, Bulk, Made in USA

Great product

I have to say I was a little cautious after all the reviews of the meat turning pink due to the die. But for me that couldn't be further from the truth. Used this for a bacon cure and used exactly as directed on the package with no pink color added to the meat. My only thought is that people are using too much by using it exclusively for all their needed salt. Our bacon turned out great and will be using it in the future.

Reviewing salt is like reviewing a bottle of water............. But in this case... people want to know.YES........ it worked perfectly on my recent batch of sausage. And YES, I would buy it again.At the time of my purchase, this was the best value I could find. And YES... I will buy it again..... if the price/value is still the best.Lastly, YES, I highly recommend this product.

The curing salt was a great buy. I use it for beef jerky making. I took off a star due to the packaging, it opened during transit and I lost some, nbd. I now have it in a freezer zip lock bag. This will last me a long time.

GREAT value for the money. It works like a charm. We cured and smoked our own bacon. We did probably a good 50lbs of bacon if not more. The salt goes a long way, and I love that it has the amount per pound. It isn't an overly salty flavor either. We did both methods - one without rinsing the meat prior to smoking and one with rinsing prior. Honestly, you couldn't even tell a difference. It wasn't overly salty with just leaving the cure and seasonings on.

Was first time sausage maker in smoker. My grounded meat turned darker after mixing all spices and sitting in fridge. I got disappointed but when it went in smoker, OMG, color is great, taste is delicious! And it was my first time! I’m satisfied!!!

To be honest it's way more than I needed but it's not like it goes bad. I'll use it all up eventually, maybe in a decade or so.Nothing wrong with the salt or packing, didn't spill or the like in shipping. It's just regular ole curing salt.Don't try to season your food with this stuff, it's not meant for that.

A few weeks back I smoked a brisket (my first) on lil gmg davy crockett grill. Had almost no smoke ring. Last weekend after doing some research I smoked a pot roast (thought I would give it a try and it was inexpensive). Two changes from the brisket. 1. a water pan under the grates over the fire, and 2. a couple/few teaspoons of this curing salt. Result was a huge clear smoke ring. If you wanna try and get a smoke ring on your meat, little of this before the rub (may in the rub havent tried that yet) and you are good to go. Also even smoking things weeky this should last ages.