• Curing salt concentrate, for making prosciutto, salami and other air-dried charcuterie..
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  • Imported from UK.
This is Cure #2, also known as Prague Powder Number One or Instacure #2, A mixture of kosher sea salt (89%), Food Grade Sodium Nitrite (6.25%) and Food Grade Potassium Nitrate (4.75%). This Cure should only be used to make cured meats that will be air dried after curing, i.e. prosciutto, salami, bresaola etc. Often referred to as PINK salt, our Prague powders are made with the best quality kosher sea salt and contain NO anti-caking agents. This cure MUST be weighed accurately (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #2 or Prague Powder Number Two, usually 2.5g per KG of meat. Prague Powder #2 is a safe and effective curing agent if used correctly and MUST be mixed with additional salt. IF YOU HAVE ANY DOUBTS ABOUT USING THIS PRODUCT THEN CONTACT US BEFORE PROCEEDING WITH YOUR RECIPE.

Surfy's Prague Powder #2 (Cure Number 2) Instacure (2) 250g