🥩 Cure Like a Pro, Impress Like a Chef!
Hoosier Hill Farm Prague Powder No. 2 Pink Curing Salt is a 2.5LB bulk pack essential for safely curing specialty meats such as salami, pepperoni, and prosciutto. With a precise recommended usage of 1 teaspoon per 5 pounds of meat, it enables home chefs and small producers to create authentic, flavorful dry-cured meats with professional results.
A**Y
Great quality
Works great for curing meats will buy again next smaller because you do not use awhile lot each time but fantastic product great quality and value !
V**N
This is the one for dry curing capocola or whole pork loin, not beef jerky, for jerky you need P1.
They are all the same, it does what it's supposed to do. At this size, you'll have a lifetime supply, this would easily do a few thousand pounds.
M**L
Pastrami
It’s helping to brine my brisket to make pastrami..,
C**
Salty use with caution
Cation when use. Can be too dalty
G**.
Bigger container means always have it on hand
Can't make sausage with out it
C**L
Anticipating great results.
Not sure how to rate something like this, however time will tell. 8-)The product arrives well packaged, sealed and no complaints using it.I appreciated the next day deliver since I didn't realize I was out of No 2 curing salt until I was half way through the recipe.
S**R
Great product
If you're into preserving meat, making home made salamis or jerky this is the best one we've found and a good price too. We will definitely order again
S**.
A must have
a must have for making your own smoked meats.
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