Colourquik Prague Powder #1 - 100grms

Prague powder is used in the curing of meat that is smoked, cooked or canned such as hams, bacon, smoked salami, luncheon, corned beef and contains 6.3% Sodium Nitrite.

The recommended rate is 5grams per 2.5kg of meat 1 level teaspoon DON'T! exceed recommended amounts.