Curing Salt (Prague Powder #1)
Curing Salt (Prague Powder #1)
Prague Powder #1 is used for curing meat that only needs a short cure before it is cooked, like a sausage, hot dog, or bacon. Federal guidelines for Prague Powder #1 mandate that it contains 6.25% sodium nitrite and 93.75% salt, with a small amount of pink food coloring added as a distinguishing feature, so it will not be confused with regular-use salt.
For thousands of years, people preserved meat in salt to keep it viable and edible during lean times. Curing salt inhibits the growth of bacteria and fungus during the preservation process, while helping the meat maintain ideal color and flavor. Bacteria need moisture to thrive, and salt, through the process of osmosis, draws moisture out of meat, creating an environment that is not conducive to bacterial growth. Sodium nitrite bonds with myoglobin in the meat and creates a chemical reaction that turns cured meat its distinctive pink color; without nitrites, bacon would be brownish gray. The presence of nitrites in food has seen some controversy in recent years because it can be dangerous to consume in large quantities. Most of the nitrites we consume—upwards to 80% of the total—come from plants, which draw them out of the ground while they grow. In moderate quantities, nitrites can help dilate blood vessels, which in turn lowers blood pressure, and they can support immune response in fighting infections.
Tips From Our Kitchen
Use Prague Powder #1 when making short-term cured items, like lox, items that are going to be brined, like corned beef, or items that will be cooked when the curing is complete, like bacon or sausage. Use 1 level teaspoon of curing salt per 5 lbs. of ground meat. 1 lb. of curing salt can be used to process approximately 480 lbs. of meat.
There is also Prague Powder #2, which is used for long-term dry curing; meats that require Prague Powder #2 are things like hard salami, country ham, and prosciutto.
The two curing salts are not interchangeable, so it is crucial that you use the correct curing salt for your meat curing needs.
Curing salts are not for daily use.
Ingredients | Salt, sodium nitrite (6.25%), propylene glycol (manufacturing aid) and FD&C Red #3 |
Country of Origin | USA |
Nutrition Facts
Serving Size1 tsp
Amount Per Serving
Calories0
% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg0%
Sodium1790mg78%
Total Carbohydrate0.0g0%
Dietary Fiber0.0g0%
Total Sugars0.0g
Added Sugars0g0%
Sugar Alcohol0.0g
Protein0.0g0%
Vitamin D0mcg0%
Calcium0mg0%
Iron0mg0%
Potassium0mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.