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Q: what is the shelf life

The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever. It reminds me of the expiration dates on bottles of water.

Q: If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?

I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

Q: Would this be good for curing a pork loin? I usually hang them for about 4 months to cure

Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

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🧑‍🍳 Cure it, savor it, share it!

SAFETY FIRST - Prevents bacteria growth for worry-free feasting.
VERSATILE USE - Perfect for sausages, bacon, jerky, and more!
CURE LIKE A PRO - Elevate your meat game with precision curing!
LONG SHELF LIFE - Store it right, and it’s ready when you are!
EASY MEASUREMENT - Simple ratios for perfect curing every time.

Hoosier Hill Farm Prague Powder No. 1 is a 2.5LB curing salt essential for safely preserving meats through wet curing. This versatile product is ideal for a variety of meats, including sausages, corned beef, and bacon, while preventing bacteria growth and enhancing flavor. Each container can cure up to 100 pounds of meat, making it a must-have for any serious home chef.

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#1. Or #2. For making smoked summer sausage. I will be fully cooking this in the smoker to the correct temp

what is the shelf life

If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?

Would this be good for curing a pork loin? I usually hang them for about 4 months to cure

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TrustScore 4.5 | 7,300+ reviews

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Hoosier Hill FarmPrague Powder No.1 Pink Curing Salt, 2.5LB (Pack of 1)

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