The Spice Lab Curing Salt No. 1 – Pink Prague Powder with 6.25% Sodium Nitrite – Meat Curing Salt for Bacon, Jerky, Brisket & Corned Beef – Made in USA (1 lb)

Good quality, perfect for smoking meat

Muy buena

Este producto es de muy buena calidad 100/10 se lo recomiendo en todos los sentidos la carne se cocina al 100%

It work good

Amazon tiene las mejores mercancía me encanta compré esto y me encantó.....lo recomiendo full excelente producto y buena calidad..envío sin problema

Fits to my ingredient

Making sausages

This product is for curing meat. Food preparation and cooking involve the risk of injuries to yourself and others so if you are not competent in reading, understanding, and following directions do not attempt to prepare food for yourself or others. I say all this after reading some of the negative comments. All components of food involve chemicals (H2O, NaCl, etc.). If the instructions say use 1 tablespoon per 5 pounds of meat, and you use less then you may have a problem with the results and people could get sick. More so if you use too much. The red dye used to mark this as "not table salt" is not a poison, and won't make you sick (it would take so much to cause you harm that someone would probably drown in the 5 gallon bucket first). The red dye is to prevent a simple mistake, not fix incompetence. I hope this helps.