Prague Powder No. 2



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Product Information

Hoosier Hill Farm Prague Powder No. 2 is also known as tinted curing salt. It is an essential ingredient used for specialty cured meat products. It is used in long, dry curing methods that do not use a marinade or brine and require an aging period of over 30 days. This includes a variety of meats like dried salamis, pepperonis, country ham, pancetta, coppa, and prosciutto. Prague Powder No. 2 is made from a combination of table salt, sodium nitrite, and sodium nitrate. It prevents bacteria growth and food poisoning while maintaining your meat’s flavor and appearance.

How to Use: To cure any meat or fish safely within food safety guidelines, it’s important to use the proper amount of Prague Powder. We recommend using a kitchen scale to weigh both your meat and your curing salt for the most accurate ratio. Use 1 ounce (equivalent to 6 teaspoons, or 2 tablespoons) of Prague Powder for 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix curing salt with cold water to dissolve, then add to your other ingredients.

Storage: For maximum shelf life, store in a cool, dry place. We do not recommend refrigeration or freezing Prague Powder or other curing salts.

Prague powder #2 contains 5.67% sodium nitrite and 3.63% sodium nitrate