PRAGUE #1 PINK CURING SALT with 12.5% Sodium Nitrite (aka Insta Cure #1 or Pink Curing Salt)
Use 1 tsp to 3kgs of meat. The new Prague #1 12.5% is dyed Yellow to contrast it with the old Pink 6%.
200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.
(Manufacturer recommended rate: 1.4g - 2.4g per kg meat)
Curing salts come in 3 colours: Pink, White, Yellow, but all 3 create pinkish cured meats as it is the Nitrite curing process that colours the meat.
Dissolve in cold water for 7-10 days submerged curing in a fridge. Rinse meat thoroughly to remove saltiness, then smoke or cook it as normal. Big chunks of Pork need to be injected especially around the bone as the solution won't soak all the way in, but boned & skinned Pork cut into smaller pieces doesn't need injecting.
Prague Powder #1 is used for all types of meats, bacon, sausage,
fish, and jerky curing and is the most popular curing salt.
Our Double Strength Prague powder #1 contains 12.5% sodium nitrite (Preservative 250) and 87.5% table salt. It is a critical component in the meat curing and sausage making process. Prague #1 is essential to prevent food poisoning from the growth of harmful Bacteria eg. Botulism. Additionally, Prague #1 provides a distinct smokey flavour and helps to prevent product discoloration. This salt is not to be used as a table salt and is specifically for the meat curing process.
To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavour and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.
Prague Powder is a commercially-sold salt mixture used for preserving meat. It is a generic term, not a trademarked name. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. The nitrite keeps the meat safe for a short period of time. Sodium nitrite prevents botulism and provides the characteristic flavour and pink or salmon colour associated with curing. The mixture is sold dyed to avoid confusion in homes with table salt.
The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it's a minor one compared to the prevention of botulism..
N.B. Despite some popular alarm about nitrites possibly causing cancer, the American National Research Council of the National Academy of Sciences maintains that nitrites are not carcinogenic, nor mutagenic, and that the greater worry is that an absence of nitrites in preserved meats can allow botulism to occur, causing immediate death.