Contains 1 lb. of Premium Curing Salt Prague Powder No.1 Pink Curing Salt; Also Known as pink salt , curing salt #1 prague powder no. 1 or Instacure no. 1; Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product; The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite.
0.25 ounces of sugar. 0.25 ounces of coriander seeds, roughly cracked. 1/2 teaspoon powdered bay leaf. 1/2 teaspoon ground cloves. If you have 2 kilograms, double the amounts. If you have 1/2 kilogram, halve the amounts. The proportions are critical. Put the beef on a plate or tray and rub the dry cure onto the surface.
Pink Curing Salt #1: Also known as Prague Powder or Insta Cure No. 1, this contains both sodium chloride (94%) and sodium nitrite (6%). It is used to preserve and cure meats such as bacon, ham, sausage, and corned beef, and gives cured meats a distinctive pink color. Pink Curing Salt is not safe to use as a table salt substitute.
In a 3 – 4 quart non-reactive saucepan add 2 quarts of water. Add all ingredients except the cure. Bring to a boil and simmer; stirring constantly until all the salt and sugar is dissolved. Add 2 quarts of ice water and allow to cool down. You can cool the brine faster by adding 2 pounds of ice instead of the ice water.
Cure #2 has 1.0% nitrate. TQ has 0.5% nitrate. so TQ has half as much nitrate as does cure #2. Although, you apply more TQ than cure #2. There really isn’t anything wrong with using cure #2 for short curing, unless it’s bacon.
Although both the variations of Prague salt #1 and #2 appear the same in color and consistency, they vary in composition. As per the mandate by the federal government, Prague powder #1 contains 6.25% sodium nitrite and 93.75% table salt or sodium chloride. To put it in simple words, it contains 1 part sodium nitrite and 15 parts salt. Weigh out 2.5g of Prague Powder #1 for every 1Kg of meat and mix the salt and Prague powder together well. In a glass dish or other non-metallic dish, coat the brisket in the curing salt mixture. until it is completely covered. Place the salted Brisket in the curing bag together with any remaining salt and seal the bag. 6JLLnpS.
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    • how to use prague powder