Prague powder 2
Prague Powder #2
A mixture of 1 part sodium nitrite, 0.64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing of certain sausages and hams like Prosciutto.
See also
- Prague Powder #1
- Butchering
- Hog Butchering and Smoking (Bittersweet, Volume II, No. 2, Winter 1974)
- Smoking Meat (Bittersweet, Volume VIII, No. 1, Fall 1980)
External links
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