Fast Facts. Preparation: One teaspoon of Prague powder mixed with cold water will cure about 5 pounds of meat .
Sodium Nitrite is the ingredient that imparts the unique flavor of Prague Powder , and is also the stuff that makes the curing salt pink. The vivid pink color is to prevent users from accidentally confusing it with regular table (or Kosher) salt. Eaten straight, on its own, Prague Powder is actually toxic!
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. The preserving power of prague powder #2 lasts over months as the nitrates slowly convert to nitrites as the meat cures.
One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. The cures are not interchangeable so follow the recipe you use closely and use a recipe from a reliable source.
So here’s the deal. Curing requires a very specific curing-salt – to -meat ratio. Too much results in excess sodium nitrite which isn’t good for you , and too little could result in spoiled meat which is just gross. The rule is always one teaspoon of Prague Powder #1 per five pounds of meat, ground or otherwise.
They are all the same basic formulations and only these can be used interchangeably, however Cure #2 should never be substituted for Cure #1. Cure #2 iis a bonded mixture of 1 part sodium nitrite, . 64 parts sodium nitrate and 16 parts salt.
Himalayan pink salt can be used for meat curing , however, it does contain more trace minerals compared to sea salt . This may influence meat curing results.
The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat. For a basic bacon or ham brine (not including additional flavor ingredients), mix: 1 gal.
It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt , homemade bacon is worth the effort.
Some publications distinguish the use of salt alone as salting, corning or salt curingand reserve the word curing for the use of salt with nitrates/nitrites. The cure ingredients can be rubbed on to the food surface, mixed into foods dry (dry curing ), or dissolved in water ( brine , wet, or pickle curing ).
Pink salt , also known as curing salt No. 1, is a nitrate , a combination of sodium chloride — table salt — and nitrite , a preserving agent used to deter the growth of bacteria in cured meats.
Curing salts are generally a mixture of sodium chloride ( table salt ) and sodium nitrite , and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef , etc.
While salt adds flavor, it’s not necessary to cure the jerky , as it is for curing ham or fish for example. Make your own jerky for much less cost than you’d pay in the store. Choose from lean beef, pork or chicken.
This curing salt is similar Tender Quick , however, some of the salt is replaced by sugar. It is primarily used for dry curing hams and bacon but this product can also be used for dry or sweet pickle curing of meat, poultry, game, salmon, shad, and sablefish.
In a pinch: Celery juice or powder Celery juice is used because it naturally contains high levels of nitrates but the FDA recognizes it only as a flavoring additive, which is why the nitrate-free claim can be made. In any case, you can use celery juice or powdered celery juice as a substitute for curing salt .