This specialist curing salt is a mixture of Sodium Chloride (Salt) and Sodium Nitrite This is a cure for use in the manufacturing of Bacon - Gammon and corned Beef
Prague Powder 1 80g or Insta Cure Number 1
This cure is a FOOD GRADE mixture of Sodium Chloride (Salt) and Sodium Nitrite.
This is a cure for use in the manufacturing of Bacon - Gammon and corned Beef. Where cooking is required before consumption.
Sodium Nitrite is a toxic chemical. Use in accordance with your curing recipe and always measure the cure accurately. It is vitally important you follow your curing recipe exactly.
Prague Powder 1 is not a direct replacement for the salt. One must add additional salt as required by your curing recipe.
Prague Powder 1 80g contains 6.25% sodium nitrite 93.75% salt The usual ratio for dry curing with this cure is 2.5 gms. per Kg of meat. We recommend that use of digital scales.
If you are in any doubt about using your curing powder please see our page on Curing With Prague Powder.
We have a specification and usage sheets available for you on request.
Prague Powder 1 80g is a specialist curing salt which is used for producing delicious bacon, pancetta and a wide variety of cured meats and charcuterie. We advise care when you use your curing salt. Accurate measurements is essential when making up your cure ingredients. So you can make some wonderful charcutery please take your time and ensure you follow your curing recipe. Follow all the guidance and you will have a safe product that you can enjoy.