Eldons Curing Salt #1 (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA and is necessary to help prevent food poisoning. Curing Salt #1, also known as Prague Powder Pink Insta-cure, can be used to make delicious sausage and jerky as well.  Here are some of meats that you can use Cure #1 on: Bacon – Cure #1 is often used to cure pork belly for making bacon. It helps preserve the meat and adds flavor during the curing process. Ham – Both whole hams and smaller cuts like ham steaks can be cured using Prague Powder Pink. The curing process enhances flavor and extends shelf life. Sausages – Curing salt is used in some types of sausages to ensure proper preservation and flavor development during the curing and smoking process. Corned Beef – When making corned beef, Cure #1 is used to cure the beef brisket, giving it its characteristic flavor and pink color. Pastrami – Similar to corned beef, pastrami is often cured with Cure #1 before being smoked and cooked. Game Meats – It can also be used on game meats like venison, providing preservation and flavor benefits. Jerky – Cure #1 is a common ingredient in homemade jerky recipes. It helps in curing the meat, enhancing flavor, and extending its shelf life, making jerky a portable and flavorful snack. When using Cure #1, always adhere to recommended guidelines, recipes, and safety precautions to ensure both the quality and safety of the cured meats you’re preparing. Use 4 oz. of curing salt per 100 lbs. 1 1 pound cures 400 pounds of sausage meat or jerky meat.