Prague Powder No. 2 (#2), Pink Curing Salt by Hoosier Hill Farm, 2.5 LB (Pack of 1)
- Prague Powder No. 2, also known as tinted curing salt, is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis, and air dried hams such as prosciutto. The reason Prague No. 2 is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite.
- To cure meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder No. 2.
- Directions: Use 1 oz. (or 6 teaspoons, or 2 tablespoons) of cure for 25 lbs. of meat, or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
- Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Product of the USA
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
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 5.67% sodium nitrite and 3.63% sodium nitrate. 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.
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