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.
Nitrite is highly toxic if ingested in sufficiently large quantities, a lethal dose in humans is approximately 22 milligrams per Kg of body weight. The way to add nitrite accurately and safely (which I use in my sausage recipes) is to make up a curing powder and there is a standard known as Prague Powder #1 or Cure #1.
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.
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.
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.
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. Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .
The main ingredient in a cure, salt, functions primarily to kill bacteria and thus act as a preservative. But because bacon is fried before eating, botulism isn’t an issue, so the use of curing salt is considered optional. Curing salt is pink (to distinguish it from table salt).
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!
Prague powder #1 is extremely salty and not meant to be eaten as is. It is colored pink to prevent confusing it with table salt. It adds salt and flavor to cured meats, only once they have been cured.
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.
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.
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.
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.
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table 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.
By itself, salt can permanently inhibit the growth of dangerous bacteria . Instead, curing with salt means using a little salt to slow bacteria growth and give time for friendly, acid-producing bacteria to lower the food’s pH and inhibit the growth of dangerous bacteria for the long term.