This has been formulated for dry cured meat products, dry (droe) sausages, fermented salami and prosciutto.
The sodium nitrate in Prague Powder #2 breaks down into sodium nitrite and then nitric oxide. The curing process will have to be done over an extended time.
The amount of nitrite remaining in a cured product within 2 weeks after curing may be as little as 25% of the originally added amount. To dry cure a sausage or meat properly (for up to 6 months) requires the sodium nitrate component of Prague Powder #2 as the sodium nitrite alone dissipates too quickly.
Dosage: Use at a rate of 2.5g per 1kg of meat
Components: 6.25% Sodium Nitrite (NaNO₂) and 4% Sodium Nitrate (NaNO₃) in a Sodium Chloride (table salt, NaCl) base
Warning:
*** NOT TO BE USED FOR PRODUCTS COOKED/FRIED AT HIGH TEMPERATURES ***
A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing compounds) when cooked at high temperatures.
$7.50 – $13.00
This has been formulated for dry cured meat products, dry (droe) sausages, fermented salami and prosciutto.
The sodium nitrate in Prague Powder #2 breaks down into sodium nitrite and then nitric oxide. The curing process will have to be done over an extended time.
The amount of nitrite remaining in a cured product within 2 weeks after curing may be as little as 25% of the originally added amount. To dry cure a sausage or meat properly (for up to 6 months) requires the sodium nitrate component of Prague Powder #2 as the sodium nitrite alone dissipates too quickly.
Dosage: Use at a rate of 2.5g per 1kg of meat
Components: 6.25% Sodium Nitrite (NaNO₂) and 4% Sodium Nitrate (NaNO₃) in a Sodium Chloride (table salt, NaCl) base
Warning:
*** NOT TO BE USED FOR PRODUCTS COOKED/FRIED AT HIGH TEMPERATURES ***
A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing compounds) when cooked at high temperatures.
Product Description
This has been formulated for dry cured meat products, dry (droe) sausages, fermented salami and prosciutto.
The sodium nitrate in Prague Powder #2 breaks down into sodium nitrite and then nitric oxide. The curing process will have to be done over an extended time.
The amount of nitrite remaining in a cured product within 2 weeks after curing may be as little as 25% of the originally added amount. To dry cure a sausage or meat properly (for up to 6 months) requires the sodium nitrate component of Prague Powder #2 as the sodium nitrite alone dissipates too quickly.
Dosage: Use at a rate of 2.5g per 1kg of meat
Components: 6.25% Sodium Nitrite (NaNO₂) and 4% Sodium Nitrate (NaNO₃) in a Sodium Chloride (table salt, NaCl) base
Warning:
*** NOT TO BE USED FOR PRODUCTS COOKED/FRIED AT HIGH TEMPERATURES ***
A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing compounds) when cooked at high temperatures.
