Used to cure all types of meats including sausage, cure poultry, jerky, bacon, fish, ham, various luncheon meats, corned beef and pates. Per FDA and USDA regulations Prague Powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride.

Instructions: Mix 1oz cure with cold water for 25 lb. of meat. Use 1 level teaspoon of cure for 5 lb. of meat.

This product is not to be used in place of table salt.

Prague Powder #1 CANNOT safely be used as a substitute for Prague Powder #2.

Storage and Handling: Store in a dry, cool place.

Veteran owned & operated, Boise Salt Company was started to source the best tasting, highest-quality mineral and sea salts for those who love to cook and grill.