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Home Meat Preserving
Prague Powders #1 and #2
Pink Salt - Prague Powder #1
#1 Curing Salts (contains nitrites) Contains salt, 7% sodium nitrite.
The usage rate is 2.25 grams per kilogram of meat.
Cure #1 consists of salt and sodium nitrite only. The nitrite keeps the meat safe for a short period of time, and keeps the meat a nice red color as well as give it that "cured" taste. This is used in products that are made and then cooked and eaten quickly like fresh sausages.
Salami Salt - Cure #2
Pink Salt - Prague Powder #2
#2 Curing Salts (contains nitrites & nitrates) Contains salt, 7% sodium nitrite, & sodium nitrate.
If using the salami recipe here, you will use 50 grams of Salami Salt for a 10 Kg salami batch.
Cure #2, also called "Prague Powder #2", is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over an extended period of time, like salumi or cured meats. The sodium nitrate in the cure breaks down over time to sodium nitrite and that is then broken down to nitric oxide, which acts as an oxidizing agent keeping the meat safe from our most evil of enemies, botulism. It's therefore CRITICAL to making safe cured meats.
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