Cure #1 (also known as Instacure #1, Prague Powder #1 or Pink Cure #1) For any aspiring sausage maker it is a necessity to understand and know how to apply Cure #1 and Cure #2, as those two cures are used worldwide though under different names and with different proportions of nitrates and salt. The recipe I followed called for 8 tsp prague powder #1 dissolved in 1 gallon of water for a 4 lb chunk of loin. I used 11 tsp for a 9 lb loin and 3/4c kosher salt, 1c maple syrup. I feel like the amount of powder is probably way too high, but I have read that people make brine with 4 tablespoons (12 teaspoons) prague #1 per gallon water. Dry Cure Mix Recipe. 450g Salt. 340g Dark Brown Sugar. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / Prague Powder #1 / Instacure #1. This mix is enough to cure a lot of pork we only will be using around 60g or so, just enough to thoroughly dredge the pork loin in. Prague Powder #1 is used for curing meat that only needs a short cure before it is cooked, like a sausage, hot dog, or bacon. Federal guidelines for Prague Powder #1 mandate that it contains 6.25% sodium nitrite and 93.75% salt, with a small amount of pink food coloring added as a distinguishing feature, so it will not be confused with regular-use salt. Prague powder #1 is a combination of 6.25% sodium nitrite and 93.75% salt (sodium chloride) and usually some anti caking agents as well as pink dye. The dye is added to make it obvious that the salt has nitrites in it and serves no purpose in terms of flavouring or colouring your cures. Use INSTA CURE #1 for Ham and Bacon Brines! Typically mixed with cold water @ 3-4 oz Insta Cure #1 (and ~1 lb Salt) to each gallon of water creates a solution called a Brine that is used to Cure whole muscle meats like Beef Brisket, Pork Shoulder, Ham and of course, Pork Belly for Bacon ! W9KF. 1 tablespoon pink curing salt (Prague Powder #1 or Insta Cure #1) 3/4 cup dark brown sugar; 2 tablespoons crushed black peppercorns; 2 tablespoons fresh or used coffee grounds ; Directions [Step 1] In a bowl, combine kosher salt with pink curing salt, brown sugar, peppercorns, and coffee grounds. Mix thoroughly. Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine. Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. Moderator. Hi everyone-- This new calculator uses my latest experiments in diffusion of curing salts in meat. Make sure you use the pull-down menu to indicate whether the thickness you enter is for a flat or a cylinder (like a ham or butt). Don't be surprised if the output is off by 10-20% from other recipes. 1/2 teaspoon Prague Powder #1 3 tablespoons dark brown sugar 1 cup distilled water Method 1) Cure. Dissolve the salt, Prague powder #1, and the sugar in the water and then pour it in a 1 gallon zipper bag. Add the meat and refrigerate in the cure for about 24 hours, and not much longer or it can get too salty. Curing salt is available under different names in the market like Prague powder, tinted, quick cure, instant cure, and pink curing salt. Salt is of two types based on its contents. Prague powder #1. The type of powder is great for preserving meat for a short period of time. It contains 6.25% sodium nitrite while the rest is regular salt.

how to use prague powder