If you're interested in curing meat you are definitely reading recipes that call for things like sodium nitrite, sodium nitrate, Prague powder # 1 or #2, Insta Cure #1 or #2 or Speed Cure. Here, as follows, is a brief explanation of what each of these ingredients is and what each is used for. 1. The Speed Cure (on this page), Insta cure #1 and Prague powder #1 are the same. 2. Insta cure #2 and Prague powder #2 are the same. 3. Speed Cure, Insta cure #1 and Prague powder #1 contains 6.25% sodium nitrite and 93.75% salt. 4. Insta cure #2 and Prague powder #2 contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% salt. What Are Both Cures Used For? These cures are used in meat preservation, often in the making of things like bacon, ham or sausages, or air dried products, like dried sausages. Cures are used to: Prevent the possibility of botulism in the meat To aid in preservation slightly To improve the flavor of the finished product To render the finished cooked product pink in color (If you don't use a cure, your bacon will be grey) What's Insta Cure #1 Used For? Speed Cure, Insta Cure #1 and Prague Powder #1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not dried sausages etc. 2 tsps of insta cure #1 is enough to cure roughly 10 lbs of sausage or bacon. What's Insta Cure #2 Used For? Insta Cure #2 or Prague Powder #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc., and some air dried hams. Why Are the Cures Dyed Pink? Cures are dyed pink so that you won't confuse them with table salt and use them in quantities that might put people in danger. Sodium Nitrite (Speed Cure) is used to inhibit the growth of botulism and other undesirable microorganisms. Cure is also a color fixative giving cooked meat a reddish color.
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