Surfy's Prague Powder #1 Instacure No.1 Pink Curing Salt (80g)

Good price. Easy to use. Made some very tasty bacon. Very good quality product. Highly effective

Only a tiny amount is needed - 0.2% of weight of meat to be cured, so as I’m in my mid 70s this will probably outlast me. I made corned beef from a brisket joint following The Backyard Chef’s recipe, although I rinsed the cure off beef before pressure cooking in a light beef stock. The result was wonderful, a total hit with my son and my two grandsons. The third batch is currently curing in the fridge.

arrived on time and made some absolutely scrumptious salt beef

Had a really good result using this product. My only comment is that the dilution ratio could be more prominently displayed, as I followed my recipe and there was a note at the end, saying check ratio as this is toxic. On checking, this product needed 25% less salt to water than the product in the recipe which could have been a problem, had I not noticed and added more water.

Exactly what I need to make Salt Beef - great product

Quick delivery, used a couple of times now to cure some belly pork to make some bacon. Worked really well and don’t need a lot to achieve good results.

Used this in an Equilibrium dry cure for making bacon.The online calculation tool I used adjusts to allow for the Sea salt already in with the Sodium Nitrite(E250) So per Kg it works out slightly different to what it says on the packet and the end product wasn’t over salty.The bacon was cold smoked at a slightly higher temperature, (30°C) than I would normally cold smoke at (normally I prefer around 18 to 20°C) Having consumed a few rashers with no ill effect , I can only conclude that the Prague powder did its job. The Powder comes in a robust resalable pouch so should be good for my next batch of bacon later in the year.Value for Money and will consider purchasing again

I didn't have any success with this, but it was probably down to user error