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
*** 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.