How to use prague powder 2

Sodium nitrate is a salt that performs as an anti-oxidant. One level teaspoon a mix of 1 ounce sodium nitrite 625 percent 064 ounces sodium nitrate 4 percent to 1 pound of salt is used per 5 pounds of meat.

For example I made a brine for a 5lb corned beef recipe by using 1 gallon of water 2 cups of Diamond Crystal Kosher Salt 12 Cup of Brown Sugar and 5 teaspoons of Prague Powder 1 to brine in the fridge for 5-7 days.

How to use prague powder 2. For example I made a brine for a 5lb corned beef recipe by using 1 gallon of water 2 cups of Diamond Crystal Kosher Salt 12 Cup of Brown Sugar and 5 teaspoons of Prague Powder 1 to brine in the fridge for 5-7 days. However I didnt realize til after I made the brine that my cut of beef was actually only 25 lbs. Use of Prague Powder.

Never mistake Prague powder for ordinary salt. As mentioned earlier its much saltier than normal table salt so a little goes a long way. For instance one tablespoon of Prague powder will be enough to cure 5 pounds of meat cut into pieces.

Also consumption of Prague powder in large quantities can cause illness. 2 is formulated for dry cured products such as pepperoni hard salami prosciutti hams dried sausages and other products which do not require cooking smoking or refrigeration. One level teaspoon a mix of 1 ounce sodium nitrite 625 percent 064 ounces sodium nitrate 4 percent to 1 pound of salt is used per 5 pounds of meat.

For sausage making Prague Powder 2 is used at a rate of 4oz to 100lbs of meat and is best incorporated into the mix by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients. For making smaller amounts of the sausage use one level teaspoon to. From what I can tell after the fact number 2 should only be used in dry curing meats and the two are not interchangeable.

It also seems that prague powder 2 has the addition of nitrate as opposed to just nitrite. Heres the real question - will I somehow harm myself if I eat pastrami cured with prague powder 2 as opposed to 1. While Prague Powder 1 works quickly to cure meats the antimicrobial powers of Prague Powder 2 are released over time weeks andor months versus days as the nitrates morph into nitrites.

One level teaspoon will cure 5 pounds of meat. Prague powder 2 is a mixture of 1 part sodium nitrite64 parts sodium nitrate and 16 parts salt. Of sodium nitrite with64 oz.

Of sodium nitrate to each lb. Of salt It is primarily used in dry-curing Use with products that do not require cooking smoking or refrigeration. Prague powder 1 is 1 part 625 sodium nitrite to 15 parts 9375 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.

Use Prague Powder 1 for short cures a week or less such as bacon or sausage and Prague Powder 2 for longer cures like ham or hard salami. In addition to salt and sodium nitrite Prague Powder 2 contains sodium nitrate which over time transforms into nitrites and continues to preserve your meat for the duration of the cure. Prague Powder 2 is made to use in long-term dry-curing projects.

One pound of Prague Powder 2 is make of 625 sodium nitrite 4 sodium nitrate 8975 salt and pink food dye. Food dye is added as a distinguishing characteristic so it is not confused with regular-use salt. Sodium nitrate is a salt that performs as an anti-oxidant.

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. While Prague Powder 1 works quickly to cure meats the antimicrobial powers of Prague Powder 2 are released over time weeks or months versus days as the nitrates morph into nitrites. One level teaspoon will cure 5 pounds of meat.

Chef Scott explores the one ingredient difference between bacon to die for and bacon to die fromLearn how to use Prague Powder for DIY bacon cured pork. Prague powder 2 is mostly used for dry curing meats that require prolonged smoking and need to be cured for long hours. Hard salami and country ham are best cured using Prague powder 2.

Benefits of using Prague powder. The advantages for both Prague powder 1 and 2 are the same when used for curing meat. Instacure 1 and Prague powder 1 are the same as are Instacure 2 and Prague powder 2.

Instacure 1 contains 625 sodium nitrite and 9375 salt. Instacure 2 contains about 625 sodium nitrite about 1 sodium nitrate and about 9275 salt. The sodium nitrate found in Prague powder 2 gradually breaks down over time into sodium nitrite and by that time a dry cured sausage is ready to be eaten no sodium nitrate should be left.

For this reason it is recommended for meats that require long weeks to months cures like hard salami and country ham. Usage for Prague Powder Use 1 oz. Of cure for 25 lb.

Of meat or 1 level teaspoon of cure for 5 lb. Mix cure with cold water. This product is not to be used in place of table salt.