{"product_id":"prague-powder-no-2","title":"Prague Powder No. 2","description":"\u003cp\u003e\u003cstrong\u003eHoosier Hill Farm Prague Powder No. 2 \u003c\/strong\u003e is also known as tinted curing salt. It is an essential ingredient used for specialty cured meat products. It is used in long, dry curing methods that do not use a marinade or brine and require an aging period of over 30 days. This includes a variety of meats like dried salamis, pepperonis, country ham, pancetta, coppa, and prosciutto. Prague Powder No. 2 is made from a combination of table salt, sodium nitrite, and sodium nitrate. It prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use: \u003c\/strong\u003eTo cure any meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio. Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, then add to your other ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage: \u003c\/strong\u003eFor maximum shelf life, store in a cool, dry place. We do not recommend refrigeration or freezing Prague Powder or other curing salts.\u003c\/p\u003e","brand":"Hoosier Hill Farm","offers":[{"title":"2.5 lbs","offer_id":42648351342663,"sku":"HHF667","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/7739\/0919\/files\/HHF667_PraguePowderNo2_2.5lb.jpg?v=1774810187","url":"https:\/\/hoosierhillfarm.com\/products\/prague-powder-no-2","provider":"Hoosier Hill Farm","version":"1.0","type":"link"}