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PRAGUE POWDER #1 PINK CURING SALT 12.5% 200g incl FREE POSTAGE!
$18
PRAGUE #1 PINK CURING SALT with 12.5% Sodium Nitrite (aka Insta Cure #1 or Pink Curing Salt)
Pickup avail from aussiebbqsmoke.com warehouse at 58 Frankston GARDENS DR. CARRUM DOWNS most days. sms Terry ******** 997
Use 1 tsp to 3kgs of meat. The new Prague #1 12.5% is Salmon colour which turns to Yellow a few days after being bagged, the old 6% was Pink.
200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.
(Manufacturer recommended rate: 1.4g - 2.4g per kg 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.
Pickup avail from aussiebbqsmoke.com warehouse at 58 Frankston GARDENS DR. CARRUM DOWNS most days. sms Terry ******** 997
Use 1 tsp to 3kgs of meat. The new Prague #1 12.5% is Salmon colour which turns to Yellow a few days after being bagged, the old 6% was Pink.
200g bag = 40 level teaspoons(5g) which will cure 120kgs meat.
(Manufacturer recommended rate: 1.4g - 2.4g per kg 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.
- Date Listed:31/01/2019
- Last Edited:30/10/2019
- Condition:New
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