Can I use Instacure 2 for bacon?
Use for wet-cured hams, jerky, salami, pastrami, sausage, cured fish, corned beef, and bacon. Prague Powder #2: Sometimes sold as InstaCure #2 or Slow Cure, this coral-colored compound contains 6.25 percent sodium nitrite, 4 percent sodium nitrate, and 89.75 percent sodium chloride (salt).
Can Prague Powder replace 2 for 1?
So I’m making pastrami for the first time and accidentally used prague powder #2 instead of #1. From what I can tell (after the fact) number 2 should only be used in dry curing meats and the two are not interchangeable.
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.
What’s the difference between Prague powder 1 and Prague powder 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 Instacure #1 and Instacure #2?
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 pink curing salt #1 and #2?
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.
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.
Does Prague Powder prevent botulism?
A special property of Prague powder #1 is that it prevents the growth of the deadly Clostridium botulinum bacteria, which causes botulism. … Sodium nitrite is known to prevent the growth of bacteria.
How much prague powder do you use per pound of meat?
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, .
Does Prague Powder go bad?
The United States Army recommends that the Cures be used within seven years although there has been no evidence of deterioration when Prague Powder is kept dry and out of direct light.
What can I use instead of Prague powder?
The following curing salt substitutes can save the quality and taste of your food without using nitrates.
- Saltpeter. Saltpeter is potassium nitrate and it is very efficient in preserving meat. …
- Celery powder. …
- Non-iodized sea salt. …
- Kosher salt. …
- Himalaya salt. …
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.
What is the difference between cure 1 and cure 2?
Cure #2, also called “Prague Powder #2”, is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over an extended period of time, like salumi or cured meats. … Cure #1 consists of salt and sodium nitrite only.
What is the difference between white and pink curing salt?
White Himalayan salt (the rarest variety) is the freest from impurities, while added minerals give pink Himalayan salt its rosy glow. … That’s why Himalayan salt walls — made from both white and pink salt blocks — are such a wonderful way to enhance your spa guest’s experience.