Prague Powder Number 1
Also Known As:
Pink Curing Salt, Tinted Curing Mixture and Insta Cure # 1
Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate and Propylene Glycol added as flowing agent.
Taste and Aroma:
Salty, smokey and distinctive.
Prague Powder Number 1 is an essential ingredient in the sausage making process. Prague Powder not only imparts a distinctive flavor to cured meat, but is also necessary to prevent food poisoning. The natural cooking enviorment for cured meat creates a habitat for growing bacteria causing botulism food poisoning. Prague Powder Number 1 is the ingredient that prevents this from happening. Use in - Sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef. Use 1 level tsp. for every 5 pounds of meat. A 4 ounce bag contains 20 teaspoons of Prague Powder # 1. To make brine, add 3 oz of Prague Powder to each gallon of water.
Meat curing is a process that has been around since 500 BC, utilized frequently by the ancient Romans.