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The BBQ Republic Promise
500g
Resealable Pack
6.25%
Sodium Nitrite
2g per kg
Usage Rate
Safety notice: Cure #1 contains sodium nitrite. Do not substitute for cooking or table salt. Do not exceed the recommended usage rate of 2g per kg of meat. Keep out of reach of children.
Misty Gully Cure #1 6.25% is the industry standard curing salt for making bacon, ham, corned beef, pastrami and other short-cure meats at home. It contains 6.25% sodium nitrite balanced in approximately 93.75% regular salt, and is dyed pink so it cannot be confused with cooking salt. Also known as Prague Powder #1, Pink Curing Salt and Instacure #1. Usage rate: 2g per kg of meat for dry curing. 500g resealable pack.
What Sodium Nitrite Does
Sodium nitrite in cured meats serves a critical food safety function. It inhibits the growth of Clostridium botulinum, the bacteria responsible for botulism, which can grow in anaerobic environments such as the inside of a curing bag, a sausage casing, or a vacuum-sealed pack. Without a nitrite cure, curing meat at home in these conditions carries serious food safety risks. Nitrite also contributes to the characteristic pink-red colour of cured meats and to the distinctive cured flavour profile of bacon and ham. The 6.25% concentration is the global industry standard, calibrated so that the recommended usage rate of 2g per kg delivers effective protection within safe limits for the finished product.
Cure #1 vs Cure #2
This Product
Cure #1 (Sodium Nitrite Only)
For short-cure meats that will be cooked before eating. Bacon, ham, corned beef, pastrami, hot dogs, and hot-smoked sausages. Cure duration is typically a few days up to around two weeks. The nitrite acts immediately and breaks down during cooking.
Different Product
Cure #2 (Sodium Nitrite and Nitrate)
For long-cure dry-aged products that are not cooked. Salami, prosciutto, coppa, and other aged charcuterie. The nitrate converts to nitrite slowly over the extended cure period. Do not use Cure #1 as a substitute for long-cure products.
What It Is Used For
Suitable Applications
Bacon (belly, back, shoulder)
Ham (leg, shoulder, hock)
Corned beef
Pastrami
Hot-smoked sausages
Hot dogs and frankfurters
Brined and smoked chicken
Cured and smoked fish
How to Use It
Dry Cure Method
1
Weigh the meat accurately. Dosage is calculated by weight. An accurate kitchen scale is essential. Estimate low and you risk under-curing. Estimate high and you risk over-curing.
2
Calculate the Cure #1 quantity. Use 2g of Cure #1 per kg of meat. For a 2kg pork belly, that is 4g of Cure #1. Combine with your remaining curing mix ingredients (sugar, additional salt, any spices) before applying.
3
Apply the cure mix evenly to all surfaces of the meat. Work it into any cavities, around bones, and into the cut surfaces. Even coverage ensures consistent curing throughout.
4
Vacuum seal or bag the meat and refrigerate. Cure in the refrigerator at 0 to 4°C. Turn daily. Standard bacon belly cures in 5 to 7 days. Thicker cuts like a whole ham leg require longer. Follow a tested recipe for specific timings.
5
Rinse, dry, and cook or smoke. After curing, rinse the meat thoroughly, pat dry, and proceed to cold smoking, hot smoking, or cooking as your recipe requires. Cure #1 meats must be cooked before eating.
Safety Information
- Do not exceed 2g per kg of meat. The usage rate is not a suggestion. Sodium nitrite is toxic in excess. The industry standard of 2g per kg is calibrated to deliver protection while staying within safe limits in the finished product.
- Do not substitute for cooking or table salt. Cure #1 is dyed pink specifically so it cannot be visually confused with regular salt. Never use it as a seasoning or add it to food directly.
- Keep out of reach of children. The pink colour could be visually appealing to young children. Store in a clearly labelled container in a location children cannot access.
- Store sealed, away from heat and moisture. Sodium nitrite degrades with exposure to heat, light, and moisture. Store in the original resealable pack or a sealed container in a cool, dry location.
- Do not use for long-cure products. Cure #1 is not suitable for salami, prosciutto, or other products that are not cooked. Use Cure #2 for dry-aged and long-cure applications.
Specifications
| Product Name | Misty Gully Cure #1 6.25% |
| SKU | MGCS1-500G |
| Pack Size | 500g resealable pack |
| Composition | 6.25% Sodium Nitrite, approximately 93.75% regular salt |
| Colour | Pink (dyed for safety) |
| Usage Rate | 2g per kg of meat (dry cure) |
| Also Known As | Prague Powder #1, Pink Curing Salt, Instacure #1 |
| Suitable For | Bacon, ham, corned beef, pastrami, hot-smoked sausages and cured meats that will be cooked |
| Not Suitable For | Long-cure dry-aged products (salami, prosciutto, coppa) — use Cure #2 |
| Dimensions | 12 x 6 x 20 cm |
| Brand | Misty Gully |
| Made In | Australia |
Common Questions
What is Cure #1 and why do I need it?
Cure #1 is a curing salt containing 6.25% sodium nitrite in a salt base. It is required for safely curing meats at home because sodium nitrite inhibits the growth of Clostridium botulinum, the bacteria responsible for botulism. Botulism can develop in anaerobic environments like sealed curing bags at room temperature or low-temperature smoking. Without Cure #1, making bacon or ham at home carries a serious food safety risk. The pink dye prevents it from being confused with regular salt.
What is the correct amount to use?
The standard dry cure usage rate is 2g of Cure #1 per kg of meat. Weigh the meat accurately and calculate accordingly. For example: 2kg pork belly requires 4g of Cure #1. Always use an accurate scale. Do not estimate. Do not exceed this rate.
Can I use Cure #1 for salami or prosciutto?
No. Cure #1 contains only sodium nitrite, which degrades over time. For long-cure dry-aged products like salami, prosciutto, coppa, and similar charcuterie that are not cooked, you need Cure #2, which contains both sodium nitrite and sodium nitrate. The nitrate converts to nitrite slowly over the extended cure duration, providing ongoing protection throughout a weeks or months long process. Using Cure #1 for long-cure products is not safe.
Why is it pink?
The pink dye is a safety measure. At 6.25% sodium nitrite concentration, Cure #1 looks very similar to regular salt. The pink colour makes it visually distinct so it cannot be accidentally used as a cooking or table salt substitute. Sodium nitrite is toxic in large amounts. The dye ensures the product is clearly identifiable at all times.
Does the cured meat taste like the cure?
No. The curing salts are rinsed off after curing, and the sodium nitrite breaks down further during cooking. What the cure contributes to the finished product is the characteristic pink colour of cured bacon and ham (rather than grey), the distinctive cured meat flavour, and the safety assurance that botulism-causing bacteria have been inhibited. The pink colour of homemade bacon after frying is the cure working correctly.
How long does a 500g pack last?
At 2g per kg of meat, a 500g pack provides enough Cure #1 for 250 kg of cured meat. For a home cook making a few 2kg bacon bellies at a time, a 500g pack will last many years. Store sealed in a cool, dry location and it will remain effective for an extended period. The resealable pack keeps it in good condition between uses.
The full Misty Gully range is in stock at the Wetherill Park showroom. Rubs, seasonings, curing salts and flavoured salts across the complete lineup.
Call 0434 010 411
