Use of Prague Powder. Never mistake Prague powder for ordinary salt. As mentioned earlier, it’s much saltier than normal table salt, so a little goes a long way. For instance, one tablespoon of Prague powder will be enough to cure 5 pounds of meat cut into pieces. Also, consumption of Prague powder in large quantities can cause illness. Use a rolling pin to roll out the jerky mix. You want it to be about 1/8 to 1/4 inch thick. Remove the top layer of paper, trim the edges of the meat so you have a rectangle (more of less). Put a fine mesh wire rack on top of the meat, turn the whole thing upside down (so the rack now rests on the counter), and peel off the other layer of paper. The proper way to measure cure is by weight, and you also include the weight of the marinade as well. If I understand correctly, you had 2 lbs of meat plus 2 cups of marinade. 1 lb = 454g 2 cups water = 473g 454+454+473 = 1381g 1381/400 = 3.45g <-- maximum amount of PP1 according to USDA guidlines 1 tsp PP1 ~ 5.13g (I just measured) So you had Prague Powder #2. Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. JVJVT7. pinch of prague powder 1 teaspoon pepper 1 tablespoon local white vinegar 1/1 kilo pork picnic (kasim), sliced. Procedures: 1 In a bowl, mix garlic, salt, brown sugar, prague powder, pepper, and vinegar; stir well. 2 Add sliced pork kasim. Let rest at room temperature for 30 minutes. 3 To cook, fry in hot oil. Drain oil before serving. Step 1 – Making the Brine. To make the curing solution, combine 1 quart of water with all the other ingredients except the loin, in a large, non-reactive pot. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar. Including the Prague powder #1 in the marinade is optional, but it can help the jerky last longer as it acts as a preservative. Or, if you prefer to avoid additional preservatives, just leave it out. When using the Prague powder #1, jerky may last a few weeks in the fridge or two weeks in an airtight container at room temperature. The dye does not impact the flavor or color of the preserved food. As the name goes, this salt is best used to cure meat. Prague powder #1, which contains 93.75% salt and 6.25% sodium nitrite, is How much Prague Powder to use. The amount of Prague Powder #1 is proportional to the amount of Water & Meat being used in a Wet Cure. If being mixed into meats directly, then the weight of the meat that will be cured and then cooked at no more than 1 tsp per 5 lbs. of meat. Ham Chops use a very light Cure at 75 ppm. Mix the distilled water with the Prague Powder #1, and salt until dissolved. Trim all but about 1/4-inch of fat from the brisket and submerge the brisket in the water and refrigerate. Flip the brisket over every day for 5 days. Add the end of the 5th day, drain the wet cure and rinse the brisket.

how to use prague powder