What is cure #2 used for?
Cure 2 is for curing any type of meat that will go on to be air dried and not cooked, such as Salami and other dried sausages and air-dried meats. It contains 89.75% salt and 6.25% sodium nitrite and 4% nitrate.
What is the difference between #1 and #2 Cure?
Instacure 1 contains 6.25% sodium nitrite and 93.75% salt. Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt. (For more info see my articles here : What is in Curing Salts? and What are Curing Salts? )
When should I use Insta Cure #2?
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams. The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
How much is a pound of cure?
The company’s recommended formula for dry cures is one tablespoon of Tender Quick® for every pound of meat. For a wet brine, add one cup of Tender Quick® to four cups of water. Use for cured and smoked meat, poultry, game, and fish, such as salmon, shad, and sablefish.
Can you use Cure #2 for bacon?
Two Forms of Pink Salt 2. Cure No. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products.
Is Prague powder the same as Insta Cure?
Like a number of other food items, Prague powder # 1 can be found under different names, but its purpose and use in recipes remain the same. It is known as insta cure and modern cure, but you may also see it labeled as tinted curing mixture, TCM, tinted cure, curing salt, and pink salt.
Is pink salt the same as Prague powder?
Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. It is also called InstaCure, Prague powder, and Pokelsalz in German. It is used on meat to prevent the production of botulinum toxin in meat.
Why is it called Prague powder?
Prague powder got its name since the process of adding sodium nitrite to meat for the purpose of curing it was first developed in Prague when it was part of the Habsburg Empire.
Is Insta Cure Safe?
It is also called InstaCure, Prague powder, and Pokelsalz in German. It is used on meat to prevent the production of botulinum toxin in meat. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death.
What is the difference between Insta Cure 1 and #2?
Instacure #1 is used for sausage and such that are mixed, cooked and eaten in short time. Instacure #2 is used for ham, salami, pepperoni and such that are dry cured or smoked over a period of time and preserves the meat longer.
Can I use curing salt #2 instead of 1?
Don’t confuse cure #1 with cure #2 they are NOT interchangeable. You can buy both of these items very cheaply ($4 for 16 oz, which is enough for many years of sausage making) from many online sources. Just google the name of the cure you’re looking for, you should find it very easily.
What happens if you use too much curing salt?
So here’s the deal. Curing requires a very specific curing-salt-to-meat ratio. Too much results in excess sodium nitrite which isn’t good for you, and too little could result in spoiled meat which is just gross. The rule is always one teaspoon of Prague Powder #1 per five pounds of meat, ground or otherwise.