What is the difference between Prague powder 1 and 2?

Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.

What is the difference between #1 and #2 curing salt?

Instacure #1 is used for sausage and such that are mixed, cooked and eaten in short time. Instacure #2 is used for ham, salami, pepperoni and such that are dry cured or smoked over a period of time and preserves the meat longer.

What is the difference between number 1 and number 2 Prague powder?

The key difference between the two curing salts is the prague powder #2 has the additional sodium nitrate as well as sodium nitrite found in prague powder #1. This addition is good for curing meats over long periods. Products like salami, air dried hams such as prosciutto or serrano ham.

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Is Prague Powder #1 the same as curing salt?

Like a number of other food items, Prague powder # 1 can be found under different names, but its purpose and use in recipes remain the same. It is known as insta cure and modern cure, but you may also see it labeled as tinted curing mixture, TCM, tinted cure, curing salt, and pink salt.

What is Prague Powder #2?

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.

How do you use number 1 Prague powder?

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.

What happens if I use too much curing salt?

If too much is added there is a risk of illness, even death, to the consumer. USDA recognized this concern when the regulations permitting the direct use of sodium nitrite were established. Levels of use and safeguards in handling it were established. The industry itself has devised further control methods.

Is Instacure and Prague powder the same?

Some Basics. Instacure 1 and Prague powder 1 are the same, as are Instacure 2 and Prague powder 2. Instacure 1 contains 6.25% sodium nitrite and 93.75% salt. Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt.

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Which Prague Powder for jerky?

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing.

How do you use Prague Powder #2?

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 5lbs of meat.

Is Himalayan pink salt the same as Prague powder?

I cannot stress enough that these are not interchangeable. These should also be very different shades of pink the Prague powder #1 will have an artificial pink color, whereas the himalayan pink salt should be a duller slightly orange pink color.

What is Prague Powder for bacon?

Prague Powder #1

Prague Powder or Instacure #1 is what we typically use to cure bacon. It consists of 6.25% sodium nitrite, 93.75% sodium chloride, and trace amounts of anti-caking agent and pink dye (to differentiate it from table salt).

Do I need curing salt for jerky?

I also recommend using curing salt when making turkey or chicken jerky due to salmonella. Better to be safe than sorry! … No jerky recipe NEEDS cure as long as beef is heated to 160°F and fowl to 165°F. But it is another line of defense to kill bacteria and allows your jerky to last longer.

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How does Cure #1 work?

This cure, which contains sodium nitrate, acts like a time-release cure, slowly breaking down into sodium nitrite, then into nitric oxide. The manufacturer recommends using 1 oz. of cure for 25 lbs. of meat or one level teaspoon of cure for 5 lbs.

What is Instacure No 1?

Insta Cure™ No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and other products too numerous to mention. … Curing meat prevents botulism poisoning (common food poisoning).

Can I use regular salt instead of curing salt?

It can be done with simple sea salt, which also draws water out of the cells. The curing could be done with any kind of salt, but experts recommend avoiding iodized salt. While iodized salt would still have the preservation properties, the iodine it contains can give the cured meat an unpleasant taste.