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

Use 1 ounce of prague #1 per 25 pounds of meat. Add salt to the prague
powder to total the amount of tenderquick in the recipe.
>
> I've also come across recipes that call for straight Sodium Nitrate,
> can I use Prague as a substitute?
>

Ignore the amount of saltpeter in the recipe. Use the prague powder as
above. (at least that's what I would do.)

I bought my instacure at www.butcherpacker.com about a year ago. I
haven't opened the package yet because I haven't quite used up all my
Tenderquick yet.

Bob