Hoosier Hill Farm Порошок Прага № 2 Рожева сіль для затвердіння, 1 фунт

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Prague #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc, and some air dried hams. <p> The reason a cure with the addition of sodium nitrate (Prague #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite. </p> <p> One of the most popular curing salts, Prague powder #2 contains 5.67% sodium nitrite and 3.63% sodium nitrate. A critical component in the basic cure for dry curing hams and sausage., Prague Powder #2 is essential to prevent food poisoning. Additionally, Prague Powder #2 provides a distinct flavor and helps to prevent product discoloration. </p> <p> To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #2. As a curing agent, Prague Powder #2 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #2 to twenty-five pounds of meat or fish. </p> <p> Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water. </p> <p> Directions Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water. </p> <p>Prague is used to:<br />•Prevent the possibility of botulism in the meat <br />•To slightly aid in preservation <br />•To improve the flavor of the finished product <br />•To render the finished cooked product pink in color (If you don't use a cure, your meat will be grey) <b>Hoosier Hill Farm</b> is located in America's heartland of northeast Indiana. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values! </p>

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