Prague Powder #1 is a curing salt that has been used in the meat industry for centuries. It contains sodium nitrite, which helps preserve meat and prevent bacterial growth.
If you’re planning to make homemade cured meats like bacon, ham, or corned beef, Prague Powder #1 is an essential ingredient. In this article, we’ll discuss how to use Prague Powder #1 in your meat curing process.
What is Prague Powder #1?
Prague Powder #1 is a combination of salt and sodium nitrite. It’s also known as “pink salt” or “curing salt.”
The pink color distinguishes it from regular table salt. This curing salt is used to preserve meat and prevent botulism poisoning.
How much Prague Powder #1 should you use?
The amount of Prague Powder #1 you should use depends on the weight of the meat you’re curing and the recipe you’re following. As a general rule of thumb, you should use 1 teaspoon (5 grams) of Prague Powder #1 per 5 pounds (2.27 kg) of meat.
How to use Prague Powder #1 in bacon
To make bacon using Prague Powder #1, first, you need to prepare your pork belly by removing the skin and trimming any excess fat. Then rub the pork belly with a mixture of kosher salt, brown sugar, black pepper, and 1 teaspoon (5 grams) of Prague Powder #1 per 5 pounds (2.
Place the pork belly in a large Ziploc bag or container and refrigerate for 7-10 days until fully cured. Rinse off any excess cure mixture and pat dry with paper towels before smoking or cooking.
How to use Prague Powder #1 in ham
To make ham using Prague Powder #1, you’ll need to start by preparing a brine solution. In a large pot, combine water, kosher salt, brown sugar, and 1 teaspoon (5 grams) of Prague Powder #1 per 5 pounds (2.
Place the ham in the brine solution and refrigerate for 1 day per pound of meat until fully cured.
How to use Prague Powder #1 in corned beef
To make corned beef using Prague Powder #1, first, you’ll need to prepare a pickling spice blend. In a small bowl, combine mustard seeds, coriander seeds, black peppercorns, bay leaves, and allspice berries.
Rub the brisket with the pickling spice blend and 1 teaspoon (5 grams) of Prague Powder #1 per 5 pounds (2. Place the brisket in a large Ziploc bag or container and refrigerate for 7-10 days until fully cured. Rinse off any excess cure mixture and cook as desired.
- Use 1 teaspoon (5 grams) of Prague Powder #1 per 5 pounds (2.
- Rub or dissolve Prague Powder #1 in your curing mixture before applying it to your meat.
- Refrigerate your cured meat for the recommended amount of time before cooking or smoking.
In conclusion
Prague Powder #1 is an essential ingredient in making homemade cured meats like bacon, ham, and corned beef. It contains sodium nitrite that helps preserve meat and prevent bacterial growth.
When using Prague Powder #1, always follow the recommended amount based on the weight of your meat and recipe you’re following. With proper use, your homemade cured meats will be safe and delicious.