Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 2.5 lb.
Prague #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc, and some air dried hams. The reason a cure with the addition of sodium nitrate (Prague #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite. One of the most popular curing salts, Prague powder #2 contains 6.25 percent sodium nitrite, 4 percent sodium nitrate, and 89.75 percent sodium chloride (salt). A critical component in the basic cure for dry curing hams and sausage. Prague Powder #2 is essential to prevent food poisoning. Additionally, Prague Powder #2 provides a distinct flavor and helps to prevent product discoloration.
To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #2. As a curing agent, Prague Powder #2 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #2 to twenty-five pounds of meat or fish.
Directions Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
Prague is used to: Prevent the possibility of botulism in the meat, to slightly aid in preservation, to improve the flavor of the finished product, to render the finished cooked product pink in color (If you don't use a cure, your meat will be grey). Contains 1 lb of Prague Powder No.2 (#2) Pink Curing Salt Also referred to as Tinted Cure or Pink Curing Salt. A critical component in the meat curing and sausage making process.
Difference between Prague #1 and #2:
Prague powder #1 (aka Cure #1)
Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking elements.
It is used for all curing other than dry.
You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.
Prague powder #2 (Cure #2)
Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements.
It is mostly for dry curing (e.g. products that require no cooking, refrigeration or smoking.) These meat products typically take a longer time to cure.
You mix with cold water to use, using 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg.)
Certain strains of micrococcus bacteria ferment the nitrate in Prague Powder #2, converting it to nitrite.
Prague Powder #2 lasts longer in food, because while the nitrite turns into nitric oxide and dissipates, the nitrate instead has to first break down into nitrites before it can dissipate as nitric oxide, thus you have a preservative present for longer.
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