---
product_id: 48551947
title: "Surfy's Prague Powder #1 (Instacure No.1) Pink Curing Salt (500g) - Colouring Free"
brand: "surfy's"
price: "₨12255"
currency: LKR
in_stock: true
reviews_count: 8
category: "Surfy's"
url: https://www.desertcart.lk/products/48551947-surfys-prague-powder-1-instacure-no-1-pink-curing-salt
store_origin: LK
region: Sri Lanka
---

# 93.75% kosher sea salt base Precise 2.5g/kg dosing UK-made premium quality Surfy's Prague Powder #1 (Instacure No.1) Pink Curing Salt (500g) - Colouring Free

**Brand:** surfy's
**Price:** ₨12255
**Availability:** ✅ In Stock

## Summary

> 🥓 Cure like a pro, taste the difference!

## Quick Answers

- **What is this?** Surfy's Prague Powder #1 (Instacure No.1) Pink Curing Salt (500g) - Colouring Free by surfy's
- **How much does it cost?** ₨12255 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/48551947-surfys-prague-powder-1-instacure-no-1-pink-curing-salt)

## Best For

- surfy's enthusiasts

## Why This Product

- Trusted surfy's brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure & Clean:** Colouring-free and no anti-caking agents for a natural, authentic curing experience that respects EU/UK standards.
- • **Precision Perfected:** Accurate curing with 2.5g per kg dry cure or 7.5g per litre brine ensures flawless flavor every time.
- • **Trusted UK Craftsmanship:** Manufactured in the UK with premium kosher sea salt and food-grade sodium nitrite for consistent, safe results.
- • **Elevate Your Kitchen Game:** Join thousands of home chefs who’ve upgraded from supermarket basics to artisan-quality cured meats.
- • **Versatile Culinary Essential:** Ideal for bacon, ham, pancetta, salt beef, and fresh sausage—unlock gourmet homemade cured meats.

## Overview

Surfy's Prague Powder #1 is a concentrated, colouring-free curing salt blend of 93.75% kosher sea salt and 6.25% food-grade sodium nitrite, designed for safe and precise curing of meats like bacon, ham, and sausages. Manufactured in the UK, it requires accurate dosing (2.5g/kg dry or 7.5g/l brine) and is free from anti-caking agents, ensuring a natural, premium curing process favored by home chefs and professionals alike.

## Description

Product description This is Cure #1, also known as Prague Powder Number One or Instacure #1, A mixture of kosher sea salt (93.75%) and Food Grade Sodium Nitrite (6.25%). This Cure should only be used to make cured meats that will be cooked after curing, i.e. bacon, ham, cured fresh sausage etc. Often referred to as PINK salt, our Prague powders are COLOURING FREE to comply with UK/EU regulations and made with the best quality Kosher sea salt and NO anti-caking agents. This cure MUST be weighed accurately (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #1 or Prague Powder Number One, usually 2.5g per KG of meat (Dry Cure) or 7.5g per litre (Brine). Prague Powder #1 is a safe and effective curing agent if used correctly and MUST be mixed with additional salt. IF YOU HAVE ANY DOUBTS ABOUT USING THIS PRODUCT THEN CONTACT US BEFORE PROCEEDING WITH YOUR RECIPE. Directions Use 2.5g per kg for dry cure or 7.5g per litre for brine. Must be weighed accurately. Only for meats that will be cooked after curing, such as bacon, ham, and cured fresh sausage.

Review: Perfect for making bacon! - First time making bacon, I decided to try it out with this Prague Powder after reading the reviews. It did a great job with the pork and made absolutely fantastic tasting bacon! I have been converted and will make bacon myself from now on, rather than relying on the cheap, wet supermarket slop. Looking forward to trying to cure other meats!
Review: MAKES LOVELY SALTBEEF - Tried a 4 day cure, didn't quite reach the center of the brisket, so second batch cured for 8 days and absolutely perfect.

## Features

- Concentrated Curing Salt for Bacon, Ham, Salt Beef, Pancetta etc.
- USAGE: 2.5g per kg (dry cure) OR 7.5g per litre (brine)
- Manufactured in the UK
- NO COLOURINGS and NO anti-caking agents

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B071X2K1YQ |
| Age Range Description | 18+ |
| Best Sellers Rank | 9,488 in Grocery ( See Top 100 in Grocery ) 65 in Salt & Salt Substitutes |
| Brand | Surfy's |
| Country of origin | United Kingdom |
| Cuisine | European cuisine |
| Customer Reviews | 4.6 4.6 out of 5 stars (649) |
| Date First Available | 10 Jun. 2017 |
| Manufacturer | Surfy's |
| Manufacturer reference | ZY-EJ-0815-144 |
| Package Dimensions | 22.1 x 14.2 x 2.4 cm; 500 g |
| Serving Recommendation | Pinch |
| Speciality | kosher |

## Product Details

- **Brand:** Surfy's
- **Flavour:** Kosher
- **Item weight:** 500 Grams
- **Number of items:** 1
- **Speciality:** kosher

## Images

![Surfy's Prague Powder #1 (Instacure No.1) Pink Curing Salt (500g) - Colouring Free - Image 1](https://m.media-amazon.com/images/I/71ZrN0ReQ5L.jpg)

## Questions & Answers

**Q: I would like to try Ham in brine and smoke , bacon and salami and most of the reciepies refer to 'curing salt' is this good for this kind please?**
A: This is a curing salt. It is added to other common salts and sugars. It will cure bacon and ham but you need #2 salt for salami. Start with this for bacon until you have all the answers.

**Q: DO i have to add salt to my minced jerky once i add #1cure?**
A: Yes. Go to smurfys web site for details but you will need plenty of salt as well as the prague powder.

**Q: Hi i have a 2.5 kg rolled silverside that i would like to cure. How much pink salt do i need for this?**
A: If you're brine curing, then around 1.25 litres of water with 11g of Prague Powder and 114 g of salt, in a suitable container, just to cover the meat.
If you're dry curing then mix 2.5g of Prague Powder and 22.5g of salt per kilo of meat.

**Q: I want to use this to try making pastrami at home. The recipe says to use 1/4 cup in 6 quarts of water. Does this sound ok?**
A: That sounds like an American recipe, be aware that their quarts are different to the UK Imperial and what a "cup" of something weighs is anyone's guess!!There is a great recipe using more accurate weights and measures on The Guardian's website, I don't think Amazon will let me post a link so just do a Google search for Pastrami and Guardian and it should be the top result.Good luck and Happy Curing!!

## Customer Reviews

### ⭐⭐⭐⭐⭐ Perfect for making bacon!
*by C***N on 6 October 2025*

First time making bacon, I decided to try it out with this Prague Powder after reading the reviews. It did a great job with the pork and made absolutely fantastic tasting bacon! I have been converted and will make bacon myself from now on, rather than relying on the cheap, wet supermarket slop. Looking forward to trying to cure other meats!

### ⭐⭐⭐⭐⭐ MAKES LOVELY SALTBEEF
*by J***S on 27 June 2025*

Tried a 4 day cure, didn't quite reach the center of the brisket, so second batch cured for 8 days and absolutely perfect.

### ⭐⭐⭐⭐ Did the job - got a lovely pink salted brisket!
*by S***S on 6 August 2025*

Did the job - got a lovely pink salted brisket!

## Frequently Bought Together

- Surfy's Prague Powder #1 (Instacure No.1) Pink Curing Salt (500g) - Colouring Free
- Surfy's New York Deli Style Salt Beef Cure Mix - 500g

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-27*