Pure Prague Powder #1 + #2 Value Pack - Non-GMO Gluten-Free Curing Salt, 100g/4oz (Bundle with 2 Items)

Pure Prague Powder #1 + #2 Value Pack [aka Insta Cure, DQ Pink Curing Salt, Sel Rose] ? Non-GMO Gluten-Free OU Kosher Certified - 100g/4oz (Bundle with 2 items)

Pure Prague Powder #1 + #2 Value Pack - Non-GMO Gluten-Free Curing Salt, 100g/4oz (Bundle with 2 Items)

This value pack contains both Prague Powder #1 and Prague Powder #1, which are used for curing meats. Prague Powder #1 aka Insta Cure #1, pink curing salt, or Sel Rose is composed of 6.25% Sodium Nitrite, 93.75% Sodium Chloride, Propylene Glycol less than .001% FD&C Red #40 Added. It used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. It is not appropriate for long cured products like hard salami. Recommended usage for curing is 1.1g per 500g of meat. Prague Powder #2 aka Insta Cure #2, pink curing salt, or Sel Rose is composed of Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3. It used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham. For sausage making Prague Powder #2 is used at a rate of 4oz to 100lbs of meat and is best incorporated into the mix by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients. For making smaller amounts of the sausage use one level teaspoon to 5lbs of meat.

Key Features

• ✅ This bundle contains one package each of Prague Powder #1 and Prague Powder #2
• ✅ Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages.
• ✅ Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
• ✅ Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.
• ✅ ? Highest Quality Assured by Strict Orthodox Union Certification Standards

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