Curing Salt Prague Powder 1 kg, Peklosól, Meat Curing and Smoking Salt UK

Curing Salt Prague Powder 1 kg, Peklosól for Meat Curing and Smoking

Make consistently safe, flavourful cured meats at home with our Curing Salt Prague Powder 1 kg, known as peklosól. Formulated for dry curing and brining before hot smoking or cooking, it stabilises colour, enhances flavour and supports safe curing for bacon, ham, sausages and salami.

• Pack size: 1 kg resealable bag
• Origin: Poland
• Suitable for: Dry cure and brine cure
• Best for: Pork, bacon, ham, sausages, salami
• Not for direct consumption, for curing use only, for products cooked after curing

What it is and why it works

This curing salt is a specialist blend of salt with added saltpetre that gives cured meats their characteristic pink colour. It helps control unwanted bacteria during curing, supports colour stability in lean tissues, adds a distinctive savoury note and acts as an antioxidant. It is an essential ingredient for reliable home curing before smoking or cooking.

How to use

• Brine curing: use 34 to 40 grams of curing salt per 1 kg of meat
• Dry curing: use 17 to 23 grams per 1 kg of meat
• Mix thoroughly to ensure even distribution. Always measure accurately with digital scales.

Tip: Keep meat well chilled during curing at 6 degrees Celcius, follow a proven recipe and allow enough time for the cure to penetrate evenly.

Curing Salt is Ideal for

• Bacon and pancetta
• Hams and gammons
• Fresh and smoked sausages for cooking
• Salami styles to be cooked after curing
• Smoked pork loins and tenderloins

Important safety information

• Not intended for direct eating or general seasoning
• Use only as directed for curing meats that will be cooked or hot‑smoked after curing
• Store tightly sealed in a cool, dry place away from children and pets
• Do not mix with regular table salt in shakers or grinders

Ingredients

Food‑grade salt with saltpetre.

Country of origin

Poland.

Pack size

1 kg.

Why buy Curing Salt from Smokehouse.guru UK

• Trusted distributor for premium smoking gear and ingredients
• UK‑based stock for fast delivery
• Clear, UK‑friendly guidance and recipes
• Expert support for Borniak electric smokers and curing supplies

FAQs

• Can I use this for dry curing and brining
  Yes, dosage guidance is provided for both methods.

• Will it turn my bacon pink
  Yes, the added saltpetre produces the familiar pink colour in cured pork.

• Is this safe to use at home
  Yes, when used exactly as directed by weight and as part of a proven curing recipe. Do not consume directly.

• Can I use it for beef or poultry
  It is best for pork. Some cured beef or poultry recipes use curing salt, always follow recipe‑specific rates.

• Is it the same as pink Himalayan salt
  No. Curing salt is a functional curing ingredient, not a finishing or mineral salt.

• Question: How much curing salt per kilo of meat
  Answer: Use 34 to 40 grams per kg for brines and 17 to 23 grams per kg for dry curing. Weigh precisely.

• Question: Is curing salt edible on its own
  Answer: No. It is not for direct eating. Use only in measured amounts within curing recipes, then cook after curing.

• Question: What meats is this best for
  Answer: Pork cuts like belly, loin and leg, plus bacon, ham and sausages intended to be cooked or hot‑smoked post cure.