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Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. ✡ Highest Quality Assured by Strict Orthodox Union Certification Standards Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way. Should not be used for long cured products like hard salami.