Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 lb.

Great quality high grade product. Finely milled pink curing salt, 1 oz is all you need to cure 25 lbs of meat. I look forward to using every bit of this 1 lb package.

Hosier Hill, as you may or may not know, distributes a huge variety of culinary items. This PP came as expected, well packaged, well labelled, and on time. I love their products. I think you might too.

I have not used it yet but it arrived on time, the container looks great and so does the salt mix inside. I am mentioning the container not just for aestethics but because I want it to be clear that this should not be touched for anything other than curing and I do not want confusion between this and salt. The label on the jar will prevent confusion because no one picking it up will confuse it with regular salt.

Excellent product. I used it for prosciutto for two years and the result has been perfect. I am making sausage this year, I expect it to be just as good.

Nitrites and Nitrates get a bad rap (and they probably should in the quantities that your average 'Murican eats them in).Exactly what it should be... worked fine for all my bacon curing.Make sure everyone in your house knows not to use the 'Pink Salt' for cooking or you'll get a Darwin Cooking Award

Love The Prague Cure since Receiving Have Created a Panchetta and Also Two Capicola! Just made The two today and they’re Curing Now!The Panchetta is Already Hanging As Of Two Days Ago Looking So Forward To Being Able To Reap the Rewards Of My Efforts All Attributed To Your Prague Cure! Thank you So Much! Sincerely and Respectfully Yours!Larry T.

I am now back to making corn beef and pastramis that is beautifully colored. A teaspoon to 5 lbs of brisket does the trick. Hirt: when brisket is on sale buy more that one and brine them together. It takes about three weeks to process and quickly disappears when done, so make extra.

As always good product at a good price. Fast shipping. Highly recommend this vendor as a source for your curing needs

After much research I was convinced I needed cure mix #2 for my prosciutto. Two failed attempts and much confusion later, I asked around to figure out what I did wrong.Turns out if you're only doing small batches of prosciutto (5-8lbs) or meat that takes less that a month to cure, cure mix #2 won't work since it's slow releasing. Use cure mix #1 and don't use a brine.I'm sure this product works perfectly for larger charcuterie which is why it's getting 5 stars. For smaller batches of meat, or of you're curing your meat in a small wine cooler like me, use cure mix #1!

This is an interesting review because the flavour is salt.. and I would never taste this on it's own.. but it's a good quality product.. so, buy it if you need curing salt!

Like ease of use and quality packaging. Dislike that product is “damp” but maybe is supposed to be that nature. Hope it doesn’t dry out and go hard as rock in container. Shouldn’t be a problem if container is quality closure.

Shipping was fast,well packed, great product,would of bin nice to have recipe for how much to add ,ex per pound or for batchs of 5-10- 15 lbs batchs for first time users,

great for making all kinds of preserved sausage, I can also add the tiniest pinch to the filling for an English style pork pie to get an authentic pinkish colour to the meat, something we Brits miss here in Canada