Top 10 Best pink curing salt in 2026

Last Updated - 6/7/2026

🏆Best Choice

SPQR Seasonings

Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

9.8

ChoiceComparer.com Score

9.8

/ 10

Outstanding

Main highlights

•XL BOTTLE OF CURING SALT #1: Enough premium Prague Powder to cure hundreds of pounds of meat, in an easy to store container. Sprinkle directly into your brine, or measure using the dual action cap for direct teaspoon entry, without the mess.
•THE BEST CHOICE FOR WET-CURING/PRESERVING: sausages, ham, salami's, jerky, game, fish, all types of bacon and more!
•DEVELOPED WITH YOU IN MIND: SPQR Seasonings, Curing Salt #1 aka Premium Prague Powder was developed with the consumer in mind. Easily store this XL food grade PET Container for long periods of time, allowing you to preserve the highest quality ingredients.
•CONTAINS 6.25% SODIUM NITRITE: Generally used to wet-cure meat that requires cooking before consumption. Contains the balance of ingredients needed for curing the tastiest meats.
•ALSO KNOWN AS: Pink Curing Salt #1, Prague Powder #1, InstaCure #1, Tinted Cure, or Quick Cure Salt, is used for short term cures generally less than 30 days.

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$13.49

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The Spice Lab

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)

9.7

ChoiceComparer.com Score

9.7

/ 10

Outstanding

Main highlights

•Prague Powder 1 Curing Salt: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat
•Common Uses: This pink curing salt is ideal for meats requiring short curing times and that will be cooked and consumed quickly. Perfect for bacon, jerky, corned beef, and more, it provides reliable preservation and enhances flavor during curing
•Prague Powder #1: May helps preserve the freshness of meat by preventing the growth of microorganisms that cause spoilage. Its sodium nitrite formula is effective for maintaining quality in cured meats such as bacon, jerky, and corned beef
•Word Of Caution: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lb. of meat. Consuming too much curing salt can make you sick
•Premium Quality: Our sodium nitrate powder is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market

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$9.95

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The Spice Lab

The Spice Lab Curing Salt #1 (2 Lb Bag) Pink Curing Salt (Prague Powder 1) 6.25% Sodium Nitrite Curing Salt for Meat, Game, Bacon Cure, Brining Salt, Jerky Cure, Brisket & Corned Beef - Made in USA

9.5

ChoiceComparer.com Score

9.5

/ 10

Outstanding

Main highlights

•PRAGUE POWDER 1 CURING SALT: is also called Insta Cure #1, pink curing salt #1 or tinted cure. Pink curing salt prague powder #1 is one of the most common curing salts. Curing salt is table salt with added sodium nitrite for preserving meats. It gives meat their distinctive pink coloring as the pink powder binds and interacts with a certain protein in meat.
•COMMON USES: This pink powder is recommended as a sodium nitrite curing salt for meat that requires short cures that will be cooked and eaten relatively quickly. Use pink curing salt for bacon, jerky, corned beef and more.
•HEALTH BENEFITS: Pink curing salt has been known to cure meat, steaks, roasts, poultry. Sodium nitrite salt also helps preventing reproduction that can spoil meat.
•WORD OF CAUTION: Use sodium nitrate food grade curing salt with extreme care. Follow the proper food safety guidelines and use the right measurements of Prague Powder #1 when curing meats. Mix the instacure #1 with water and use sparingly. Only 1 tsp. is needed to cure 5 lbs. of meat. Consuming too much curing salt can make you sick.
•PREMIUM QUALITY: Our pink curing salt is ideal for homemade jerky seasoning and cure, as well as game curing for hunters. Our products quality-assured and made in USA. We pride ourselves on not just providing the best value but providing the highest quality products you'll find on the market.

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$13.99

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Hoosier Hill Farm

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

9.4

ChoiceComparer.com Score

9.4

/ 10

Excellent

Main highlights

•Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
•How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
•Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
•Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
•Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

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$18.99

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Hoosier Hill Farm

Hoosier Hill Farm Prague Powder No.1 (Pink Curing Salt), 1LB (Pack of 1)

9.2

ChoiceComparer.com Score

9.2

/ 10

Excellent

Main highlights

•Hoosier Hill Farm Prague Powder No. 1 is also referred to as Tinted Cure, Insta Cure, or Pink Curing Salt. It is an essential food preservative used for curing meats that require a wet curing process. This includes a variety of short cure preparations like sausage, corned beef, country ham, bacon, and a variety of fish. In addition, it can be used when making jerky or smoking meats. Made from a combination of table salt and sodium nitrite, curing salt prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance. Each container of Prague Powder holds enough to cure 100 pounds of meat.
•How to use Prague Powder: To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio.
•Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, or add it to your marinade or brine and mix well.
•Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigerating or freezing curing salt.
•Allergens: Packaged in a facility that processes dairy, soy, peanuts, and wheat products.

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$11.99

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Anthony's

Anthony's Pink Curing Salt No.1, 2 lb, Gluten Free, Prague Powder, Made in USA

9.1

ChoiceComparer.com Score

9.1

/ 10

Excellent

Main highlights

•Pink Salt #1 - Batch Tested and Verified Gluten Free
•Perfect for wet-curing/preserving sausages, white fish, ham, salami's, all types of bacon and more!
•Enough to cure hundreds of pounds of meat
•Generally used to wet-cure meat that requires cooking before consumption

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$13.99

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Boise Salt Co.

Boise Salt Co. Prague Powder #1 Premium Pink Curing Salt - 4 oz Resealable Pouch

8.9

ChoiceComparer.com Score

8.9

/ 10

Great

Main highlights

•Gives cured meats a distinctive salty taste.
•1oz is enough for 25lbs of meat
•Characteristics: Light pink, fine-textured grain
•Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
•Use per instruction and only in very small quantities Prague Power #1 is NOT appropriate for long-cured and dry-cured products.

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$6.25

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Bolner

Bolners Fiesta Curing Salt for Jerky, Sausages or Smoking Meats. Can Cure Up To 100 Lbs of Meat per 4-Ounce Bottle

8.8

ChoiceComparer.com Score

8.8

/ 10

Great

Main highlights

•Ideal for food preparation processes such as curing, drying and pickling meats. Preserve your favorite meats with the perfect blend of salt and sodium nitrate.
•Comes in handy 4 oz. jar. Use 2 teaspoons for 10 lb. of meat. 1 jar cures up to 100 lb. of sausage or jerky.
•Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3
•Nutrition Facts: Amounts per Serving: Calories 0g; Total Fat 0g (0%DV*); Sodium: 383mg (16%DV); Total Carb 0g (0%DV), Protein0g. *Percent Daily Values (DV) are based on a 2,000 Calorie Diet.
•Made in USA

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$7.25

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Savory Spice Shop

Savory Spice Curing Salt - Prague Powder 1 Pink Curing Salt for Meat - Quick Brining for Homemade Jerky, Bacon, Sausage, Ham, Chicken, Pork, Corned Beef, or Fish (1 Cup Bag - Net: 10.7 oz)

8.6

ChoiceComparer.com Score

8.6

/ 10

Good

Main highlights

•Use curing salt to cure meat and sausages that will be cooked, smoked, grilled or canned. Use in a dry or wet brine. Use 1 Teaspoon of curing salt per 5 lbs of meat.
•Our curing salt for meat is a standard 6.25% sodium nitrite cure. Used to color cure accordance with MDI Bulliten 656 of 1974.
•Commonly referred to as Prague Powder #1 or pink salt, curing salt should never be tasted or eaten on its own.
•Use around 1 tsp. of curing salt per 5 lbs. of meat when curing. You can use curing salt in your jerky recipe to help preserve the meat your making jerky of, but it's not necessary with every jerky recipe.
•Perfect meat curing salt for bacon, homemade jerky, corned beef, sausage, and much more.

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$8.99

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Raw Essentials

Raw Essentials Curing Salt No. 1 – 6.25% Sodium Nitrite for Curing Meats – Ideal for Bacon, Sausage, Jerky, Ham, and Corned Beef – Great for Brining & Pickling – Vegan – 19 Ounce Bottle

8.5

ChoiceComparer.com Score

8.5

/ 10

Good

Main highlights

•Precision Curing: Modern Curing Salt No. 1 is specially formulated to ensure the optimal preservation and flavor enhancement of your cured meats. Achieve consistent and delectable results every time.
•Safe Preservation: Our curing salt is carefully crafted to meet the highest safety standards, preventing the growth of harmful bacteria while preserving the authentic taste of your culinary creations.
•Versatile Use: Ideal for curing a variety of meats, from bacon and ham to sausages and jerky. It's also suitable for pickling and brining, adding that unmistakable savory touch to your dishes.
•Easy-to-Use: With clear instructions and accurate measurements, Modern Curing Salt No. 1 simplifies the curing process, making it accessible to both beginners and experts.
•Quality Assurance: Our curing salt is made with the utmost care and precision, ensuring it meets the highest quality standards. You can trust it for all your curing and preservation needs.
•The amount of curing salt No. 1 to use in your recipes will depend on the specific type of meat, the weight of the meat, and the recipe you're following. It's crucial to follow a trusted recipe or curing guidelines to ensure safety and the desired flavor and preservation. As a general guideline, curing salt No. 1 is typically used at a rate of 1 teaspoon per 5 pounds of meat. However, it's essential to consult a specific recipe, as some recipes may call for different ratios.
•Ingredients: Salt, Sodium Nitrite(6.25%), FD & C #3 Red Dye 0.000079% Note: Product Color May Change With Exposure To Light.

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$12.79

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