Hoosier Hill Prague Powder #1 vs Morton Tender Quick Meat Cure?
2015年7月31日 — Prague Powder #2 Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration.
Prague Powder #1 - Smoking Meat Forums
Bethesda MD. Jan 17, 2015. #1. I'm curing a 13 pound brisket in a 3 gallon brine to make a pastrami and using prague powder #1. This my first time using the curing salt. The brine called for about 2 and half cups of salt for the 3 gallons of water. I substituted the …
!!HELP!! Did I use too much Prague Powder #1?
2015年1月29日 — Prague Powder #1 contains 6.25% Sodium Nitrite, 12-1/2 times higher than what is deemed safe by the European Food and Drug Administration, namely 0.5%, yes that's right: ZERO POINT FIVE PERCENT. Therefore always mix your Prague Powder with regular salt at a ratio of 1 to 12.5 or 80 grams of Prague Powder to 1 Kilo (1000 grams).
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
2020年4月5日 — prague powder salmon wet cure Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
How to apply Prague Powder #1 - Smoking Meat Forums
2015年9月27日 — Prague #1 label says 1oz makes 25lbs of meat. So 0.5180863 / 25 = 0.020723452 ozs of salt. I only have teaspoon/tablespoon measurement spoons and 1oz = 6 teaspoons. So 0.020723452 oz X 6 = 0.124340712 teaspoons of Prague #1. I have a 1/8th teaspoon spoon (0.125 teaspoons), so in short, is my math correct to use 1/8th teaspoon of …
Newbie Prague powder #1 question: Did I (maybe) put too much
2021年1月31日 — Cure#1 in the use and Prague powder in the USA should be 6.25% BUT as Dave said, check the package. Marianaski may mention that the cure he is discussing is at a % that is not 6.25% nitrite so double check that as well on top of potential misprints that the publisher may have sent out.
Prague #1 vs Morton's tenderquick - Smoking Meat Forums
2007年6月3日 — Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt. Prague powder #2 is a mixture of 1 ...
Used Cure #1 instead of Cure #2 - Smoking Meat Forums
2020年3月7日 — Prague Powder #2. Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration.
Quick help? First time bacon with Prague powder #1
2021年1月9日 — Prague powder #1 is mixed into salt and sugar (and sometimes other seasonings like pepper or garlic powder) and the ingredients mixed very well so the Cure #1 is blended very well. I divide my mixture in half.... one half goes on the fat side + all 4 edges. The other half goes on the meat side.
Prague powder vs tender quick - Smoking Meat Forums
2015年11月5日 — Smoking Guru. Like already mentioned, research the differences in the cures. TQ and Cure #1 are not directly interchangeable. As far as your crumbly sausage goes, it usually either not properly mixing the mince before stuffing, not enough fat, or cooking/smoking at to high a temp. 175°f is really the max temp you want.