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

Thanks for the info.
Now for recipes that call for TenderQuick what would the Prague #1
equivalent be?

I've also come across recipes that call for straight Sodium Nitrate,
can I use Prague as a substitute?

thx
Daniel.