#1. Or #2. For making smoked summer sausage. I will be fully cooking this in the smoker to the correct temp

Kind of confusing, but the #1 is for corned beef and bacon. The #2 is for dry curing sausage...

what is the shelf life

The container has a "best buy" date about 5 years in the future, but considering that this is salt, a mineral that has been around since the beginning of time, the shelf life is essentially forever. It reminds me of the expiration dates on bottles of water.

If I am using a dehydrator, should I use # 1 or #2 curing salt for jerky?

I use a dehydrator regularly making beef and wild game jerky. I always use #1. I add about 1 teaspoon of #1 for every 5-6 lbs of meat.

Would this be good for curing a pork loin? I usually hang them for about 4 months to cure

Short answer: Yes. It is a supplement adding nitrates to inhibit bacteria and not a direct salt replacement.Long answer is you need to know the amount of nitrates and nitrites you are using to inhibit bacteria growth. This is not a salt replacement in a recipe, it is an addition of nitrates mixed with salt. If your rub calls for 1/2 cup of salt you would replace about a teaspoon of your straight salt with #1 pink salt. We use 1 table spoon of potassium nitrate (saltpeter) to process about 60 pounds of venison/pork sausage. I think 1/4 teaspoon of pink salt per pound of loin would work but I am not trained so take that with a grain of salt. ;)Please do not use this as a straight substitute for salt in any recipe. You will give someone a heart attack.

Product Dimensions	12.7 x 12.7 x 12.7 cm; 1.13 kg
Item model number	HHF118
Weight	2.5 Pounds
Units	2.5 Pounds
Serving Recommendation	Pinch
Brand	Hoosier Hill Farm
Taste	Salty taste
Format	Powder
Manufacturer	Hoosier Hill Farm LLC

Prague Powder No.1 Pink Curing Salt, 2.5 Pound

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