Prague power 2 used for bacon - Smoking Meat Forums
1,235. Toronto, Canada. Nov 27, 2016. #2. The main difference between bacon and pancetta (other than smoke) is the fact that pancetta is being air dried, bacon is not. So that allows for …
confused about nitrites/nitrates prague salt #1 or 2 for curing
2013年2月10日 · Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is …
Used Cure #1 instead of Cure #2 - Smoking Meat Forums
2020年3月7日 · Prague Powder #2. Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 …
Prague #1 vs Morton's tenderquick - Smoking Meat Forums
2007年6月3日 · Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for …
Prague powder #1 vs. Prague powder #2. - Smoking Meat Forums
2017年4月14日 · Prague powder #1 vs. Prague powder #2. Thread starter jt69714; Start date Apr 14, 2017; Some of the links ...
Acceptable levels of nitrate in Tender Quick or Celery Powder vs.
2021年8月10日 · Cure #2 has 1.0% nitrate. TQ has 0.5% nitrate. so TQ has half as much nitrate as does cure #2. Although, you apply more TQ than cure #2. There really isn’t anything wrong …
How to apply Prague Powder #1 - Smoking Meat Forums
2015年9月27日 · 2) I am using 0.5180863 lbs of beef (dont ask). Prague #1 label says 1oz makes 25lbs of meat. So 0.5180863 / 25 = 0.020723452 ozs of salt. I only have teaspoon/tablespoon …
Prague #1 instead of #2 - Smoking Meat Forums
2020年1月26日 · sawhorseray said: If it was me I'd just smoke it and do away with any worry factor, you can always do another one. RAY. Instacure 1 is used for any type of cured meat …
Newbie Prague powder #1 question: Did I (maybe) put too much
2021年1月31日 · Cure #1 2.5 g Salt 16 g Sugar 20 g This will give you a bacon with a salt content of 1.85% and sugar content of 2.0% (Salt content is salt and cure #1 added) If you want your …
!!HELP!! Did I use too much Prague Powder #1?
2015年1月29日 · [h2]Maple Bacon with Prague powder #1[/h2] Time. 2 hours prep, seven days of curing, 2 hours of smoking. Makes. About 25 thick slices Ingredients 1 pound of pork belly 1 …