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COCOA BUTTER COCOA POWDER TART SHELL VANILLA SPICES FRUIT CHILES NUTS SUGAR AND SWEETENERS GRAINS & SEEDS FLOURS
Seasonings & SpicesSALT CURING #1SALT CURING #1Specialty Food SourceAll pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure, TCM, Sel Rose are all the same. The pin

SALT CURING #1

by CUISINE TECH
$28.85 - $155.59
$28.85
$28.85 - $155.59
$28.85
Availability:
In stock
Availability:
In stock
Package Size: 1/16 oz.

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CHARCUTERIECURING SALT #16.25% NITRITE

Cuisine Tech Curing Salt #1 is a pink-tinted cure with the standard 6.25% sodium nitrite concentration — equivalent to Prague Powder #1, Insta-Cure, and other #1 cures. It brings out the rich red color of cured meat, sharpens flavor, and inhibits the organisms responsible for spoilage, extending shelf life over uncured cooked meat. Made for charcuterie with shorter curing and drying processes: sausages are ready to cook or smoke as soon as they're stuffed, and brines need just 24 hours for even distribution. Use 4 oz per 100 lb of meat.

Brand Cuisine Tech
Product Curing salt #1 — 6.25% sodium nitrite
Usage 4 oz per 100 lb of meat
Pack Sizes 1/16 oz • Case, 6/16 oz
Best For Sausage, bacon, charcuterie with short cures

Why Buy From Specialty Food Source

  • Nationwide shipping — next day UPS Ground delivery in Massachusetts
  • Trusted by chefs, breweries, manufacturers, and the cannabis industry for over 30 years
  • Contact us for large orders and hard-to-find ingredients
  • Globally sourced • Retail store • Wholesale

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DESCRIPTION
CHARCUTERIECURING SALT #16.25% NITRITE

Cuisine Tech Curing Salt #1 is a pink-tinted cure with the standard 6.25% sodium nitrite concentration — equivalent to Prague Powder #1, Insta-Cure, and other #1 cures. It brings out the rich red color of cured meat, sharpens flavor, and inhibits the organisms responsible for spoilage, extending shelf life over uncured cooked meat. Made for charcuterie with shorter curing and drying processes: sausages are ready to cook or smoke as soon as they're stuffed, and brines need just 24 hours for even distribution. Use 4 oz per 100 lb of meat.

Brand Cuisine Tech
Product Curing salt #1 — 6.25% sodium nitrite
Usage 4 oz per 100 lb of meat
Pack Sizes 1/16 oz • Case, 6/16 oz
Best For Sausage, bacon, charcuterie with short cures

Why Buy From Specialty Food Source

  • Nationwide shipping — next day UPS Ground delivery in Massachusetts
  • Trusted by chefs, breweries, manufacturers, and the cannabis industry for over 30 years
  • Contact us for large orders and hard-to-find ingredients
  • Globally sourced • Retail store • Wholesale
SHIPS FROM

This item is fulfilled by us at specialtyfoodsource.com from our JN KIDDS Distributors warehouse located at 830 West Chestnut St. Brockton, MA 02301. For further shipping information please contact our customer service team at support@specialtyfoodsource.com.

  • Next Day UPS Ground Delivery in Massachusetts
  • Contact Us For Large Orders and Hard To Find Ingredients

Shipping Note
If this is a heavy or bulky item (50 lbs or more) it may significantly impact shipping costs. For larger quantities (typically 500 lbs or more), palletized or LTL freight is often the most cost-effective option.

If shipping costs seem high, contact us before ordering for a custom freight quote — we’re happy to help find the best solution.