Prague Powder 2 200g or Insta Cure Number 2
This cure is a FOOD GRADE mixture of Sodium Chloride (Salt) Sodium Nitrite and Potassium Nitrate
This is a slow acting cure for use in air dried cured meats that can be eaten without cooking.
Sodium Nitrite and Sodium Nitrate are toxic chemicals. Use in accordance with your curing recipe and always measure the cure accurately. It is vitally important you follow your curing recipe exactly.
Cure 2 is not a direct replacement for the salt. One must add additional salt as required by the recipe.
Cure 2 contains 6.25% sodium nitrite 4% Potassium nitrate and 89.75% salt
The usual ratio for this cure is 2.5 gms. per Kg of meat.
We recommend that use of digital scales.
If in doubt please contact us. We have a specification and usage sheets available on request.
The potassium nitrate found in Prague powder 2 gradually oxidises over time forming potassium nitrite. In doing so it also fixes the colour in the meat giving the finished product that pink colour. By the time this reaction has had taken place a typical dry cured sausage will contain no potassium nitrate. For this reason Prague Powder 2 is recommended for meats that require a long time to cure ( typically weeks to months) like hard salami and country ham.