How to Use Prague Powder Safely for Meat Curing?
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How to Use Prague Powder Safely for Meat Curing?
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Today we’re going to make a bacon cure and learn about prague powder #1. Recipe: Salt: 2%, Curing Salt/Prague Powder #1: .25%, Brown Sugar: 1%, Black Pepper: .6%, Granulated Garlic: .25%, Granulated Onion: .25%, Paprika: .07%, Red Pepper Flakes: .25%, Crushed Garlic, Bay Leaves. When building any rub or cure, I go by weight, not volume, because I want to be able to replicate the exact recipe every single time I make it. It’s very easy to scale the recipe up or down when you go by weight. I start
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Texturestar Pink Curing Salt (Prague Powder #1) – 2 x 120g (4.23 oz) | For Curing Meats Like Sausages, Bacon, Jerky, and Ham - Walmart.ca
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