Can it be used for smoked beef jerky made in an electric smoker?

I see you are getting a lot of different answers. Let me try and clear some things up. A lot of folks either dehydrate or smoke their jerky and it never reaches what would be considered a tempature that would be adequate to kill harmful bacteria. Others smoke or dry their product over that temperature and it would be fine to consume within a couple of weeks with proper storage. I believe the FDA recommends the use of cure #1 and being heated to a temperature over 165°F. Me, I use the cure and dry in my smoker and bring the temp up to 145 in the final stage to my preferred dryness. Don't be afraid to use cure as long as you use it in the proper amount. .025% per pound of meat.

Do you also have to use sea salt in combination with this pink salt?

This isn't salt like sea salt. It's a nitrate used to cure meats like bacon. It's poisonous if taken in more than the recommended amount. You don't have to use salt with it when curing meat but most people do.

It says use one teaspoon for 5 lbs meat, but in how much water?

husband bought this.....he used it for curing a brisket....use 1 level teaspoon for 5lbs of meat....so for each 5lbs of meat use one level teaspoon....i hope that helps...my husband used a bucket to do his brisket...so lets say you have 5 lbs of meat....then you use 1tsp........and 10lbs of meat 2tsps....and he said to just cover the meat with water...that way all the salt gets in....make sure your meat isnt already cured or salted because it will make it saltier....i hope this helps....

What about to make fresh chesse or other kind of chesse do i need it?

I don’t know of any cheese that requires curing salt. You can use any type of non-Iodized salt for fresh cheese making. I’m sure curing salt has other uses but I personally only use it to make homemade bacon.

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🧑‍🍳 Elevate Your Meat Game with SPQR's Curing Salt No.1!

TRUSTED QUALITY - Crafted with care by SPQR Seasonings, your go-to for gourmet curing solutions.
CURE LIKE A PRO - Transform your meats with our premium curing salt, perfect for the culinary enthusiast.
STORE PRESERVE - Designed for long-term storage, ensuring your ingredients stay fresh and ready.
MESS FREE MEASURING - Our dual action cap allows for precise measurement without the hassle.
VERSATILE APPLICATIONS - Ideal for a variety of meats including sausages, bacon, and jerky.

Curing Salt No.1 by SPQR Seasonings is a premium Prague Powder available in a 1.5-pound bottle, designed for wet-curing various meats. It contains 6.25% sodium nitrite and features a dual action cap for easy measurement. This product is perfect for preserving high-quality ingredients and is suitable for a wide range of meats, including sausages, ham, and bacon.

Reviews

D**I

Great product

Made my first slab of bacon. Worked great!

2.09.2025

K**R

Good value

Husband was looking for salt to make his own pastrami. This worked perfectly. I might even try my hand at canning with what is left over. Shipping was fast and arrived undamaged. Good value for price. Would repurchase

5.09.2025

C**Y

Great product with a long shelf life.

Why did you pick this product vs others?:As a naive and somewhat “newish” guy that’s been experimenting with jerky recipes the one thing I don’t gamble is safety. And with that in mind I know jerky can be made without Prague Powder. However I don’t know enough about those situations to feel good about sharing jerky I made with friends and family and the possibility of food poisoning so I always make sure to use number one curing salt. This salt adds a safety net to store food a bit longer and less risk of bacteria. It also adds to the flavor or traditional jerky.I am also very happy that I was sent a batch that has an expiration date 3 years from my delivery date! I don’t make jerky enough to go through this size bottle very fast and it’s nice to know it will be good to use for years ahead.

13.07.2025

J**N

Excellent Product

Excellent results in curing beef.

2.09.2025

B**N

Great product works great

Used it for making smoked pepperoni sticks worked wonderful worth the look

26.08.2025

S**N

Makin' bacon

I used this to turn a pork belly into a cured smoked bacon. It turned out great. There are plenty of curing charts on the internet, and I used a Girl Gone Grilling recipe that was beginner friendly. It turned out like bacon, so I'm giving this cure 👍🏻👍🏻

1.08.2025

M**J

As expected.

Good price. Like the packaging which is better and more convenient han a bag.

3.08.2025

R**.

Fast and good product

Quick shipping and delivery. Works great. Would purchase from this seller again

11.08.2025

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