Curing Salt (Prague Powder #1)

Fresh meats can be cured at home using one of two methods: dry cure or pickle cure (also known as sweet pickle cure). Typically, dry cured meats are not injected with sweet pickle cure. If proper temperature control is difficult to achieve, then the use of a “pickle cure injection” is often used to help ensure a high quality safe product.Use 1 level teaspoon of curing salt per 5 lbs. of ground meat. 1 lb. of curing salt can be used to process approximately 480 lbs. of meat.