AlleyGator wrote:
> zxcvbob > wrote:
>
>>Try searching for "prague powder". There's two different formulations,
>>either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
>>sodium nitrite, and a trace of red dye to make it pink (so you don't
>>mistake it for salt.) #2 also contains a very small about of sodium
>>nitrate. It's also called "Instacure." You use one ounce of #1 or #2
>>cure per 25 pounds of meat, along with your salt and spices and stuff.
>>
>>I've cured meats with saltpeter before. Sodium nitrite works *much* better.
>>
>>Bob
>
> Hey do you have any idea what the difference between the two is? I
> have the pink, which I guess is #1 - I should go look. One is for
> drying/dehydrating and I though smoking. I know they were very
> specific that the two may not be interchangeable. I wish I could
> remember.


They're both pink. #2 has a little nitrate in it. #1 is straight
nitrite. You can use either one for most things. Use #2 for dried
sausage and ham that is gonna be aged for a long time.

Bob