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Prague Powder / Curing Salt #2
Posted on 5/19/22 at 10:42 am
Posted on 5/19/22 at 10:42 am
I accidentally messed up and bought some Prague Powder #2 instead of #1 recently - does anyone on this board use it for curing? From my research it's intended to cure meats that are dry aged and not cooked - salami's, pepperoni, etc.
I don't have any special humidity controlled aging equipment or space. Can I still use this for anything?
Just looking to brainstorm ideas.
TIA.
I don't have any special humidity controlled aging equipment or space. Can I still use this for anything?
Just looking to brainstorm ideas.
TIA.
4
Posted on 5/19/22 at 10:46 am to xXLSUXx
You are correct. Supposedly, they are not interchangeable. 2 has nitrite and nitrate. Just throw it out and buy 1 and get rid of all worry and doubt.
This post was edited on 5/19/22 at 10:49 am
Posted on 5/19/22 at 11:16 am to SixthAndBarone
Yeah - I bought some #1 once I realized my mistake. Can't return the #2 and seems like a waste to toss it. Was just curious if there were any amateur salami makers here. 
It'll last quite a while so I'll hold onto it incase I run across a recipe or see someone here start a thread.
Appreciate the feedback.
It'll last quite a while so I'll hold onto it incase I run across a recipe or see someone here start a thread.
Appreciate the feedback.
This post was edited on 5/19/22 at 11:21 am
Posted on 5/19/22 at 1:18 pm to xXLSUXx
go buy a slab of pork belly. use the #2 powder to cure it. smoke it and have yourself some home made bacon.
Posted on 5/19/22 at 3:24 pm to MorbidTheClown
quote:
go buy a slab of pork belly. use the #2 powder to cure it. smoke it and have yourself some home made bacon.
I make homemade bacon and beef jerky with #1. Bacon shouldn't be made with #2 as it doesn't give nitrates enough time to break down and turn into nitrites. From my understanding, if not broken down properly the nitrosamines leftover become carcinogenic when fried over high heat. Which is why curing salt #2 is only used in uncooked meats.
Posted on 5/19/22 at 3:31 pm to xXLSUXx
maybe i got the 2 confused.
Posted on 5/19/22 at 9:40 pm to xXLSUXx
You can use #2 only if you age the product past 30 days. This doesn't need to happen in a temp & humidity controlled environment. You could vacuum seal the product.
As you mentioned, #1's intended purpose is for cooked products but it's also for products that are not meant to be aged past 30 days and eaten quickly after production.
As mentioned, #2 contains nitrite & nitrate and requires time for the nitrate to convert to nitrite, this typically happens after day 30.
Although they are not interchangeable, they both have flexibility in their application.
Let me know if you have any more questions.
ETA:
LINK to a Thread I Started Back in January
Currently hanging in the chamber:
3 Bresaola
2 Coppa
6 Lonza
2 Lomo
1 Speck
and about to add 1 Culatello.
Some random salumi
Genoa Salami
Coppas
Bresaola
Pepperoni
As you mentioned, #1's intended purpose is for cooked products but it's also for products that are not meant to be aged past 30 days and eaten quickly after production.
As mentioned, #2 contains nitrite & nitrate and requires time for the nitrate to convert to nitrite, this typically happens after day 30.
Although they are not interchangeable, they both have flexibility in their application.
Let me know if you have any more questions.
ETA:
LINK to a Thread I Started Back in January
Currently hanging in the chamber:
3 Bresaola
2 Coppa
6 Lonza
2 Lomo
1 Speck
and about to add 1 Culatello.
Some random salumi
Genoa Salami
Coppas
Bresaola
Pepperoni
This post was edited on 5/20/22 at 7:47 am
Posted on 5/20/22 at 8:43 am to BigDropper
Awesome thread. Congrats to you and the kids - that's pretty amazing. What equipment did you use to transform the fridge into a curing chamber? Just curious.
I thought about vacuum sealing actually. And this thread (and the one linked) has lead me down the rabbit hole of UMAi bags. Which seem like something I can try in my beer fridge in the garage. Thanks.
Any links/websites/resources you have to a beginner would be appreciated!
I thought about vacuum sealing actually. And this thread (and the one linked) has lead me down the rabbit hole of UMAi bags. Which seem like something I can try in my beer fridge in the garage. Thanks.
Any links/websites/resources you have to a beginner would be appreciated!
This post was edited on 5/20/22 at 9:25 am
Posted on 5/20/22 at 8:50 am to xXLSUXx
I make bacon with #1
This post was edited on 5/20/22 at 8:53 am
Posted on 5/20/22 at 8:57 am to LEASTBAY
quote:
I make bacon with #1
What recipe are you using? I've just started making homemade bacon and mine doesn't seem to turn out that dark. I've only used the AmazingRibs recipe so far. Yours looks great
Posted on 5/20/22 at 10:00 am to xXLSUXx
quote:
What equipment did you use to transform the fridge into a curing chamber?
INKBIRD ITC-308 Temperature Controller
INKBIRD IHC-200 Humidity Controller
Eva-Dry EDV-1100 Dehumidifier
Optimus U-31001 1.5 gallon Humidifier
quote:
so it doesn't need oxygen to work it's magic?
It does, but not like you and I need oxygen to live. Typically with fresh meat, there is enough molecular oxygen (D.O.) in the myoglobin to initiate the process and facilitate the exchange.
quote:
I can vacuum seal it and toss it in the fridge?
In theory, yes but I would recommend doing a bit more research before embarking on that endeavor. In practice, it is practical however, I think an expert would advise against it because of the difficulty testing the conductivity of the meat product to detect the presence of nitrates. The collagen sheets are a good option to age meat without humidity control.
quote:
Any links/websites/resources you have to a beginner would be appreciated!
Eric over at 2 Guys and Cooler started out as a hobbyist and has grown into a very knowledgeable artisan. His videos and recipes are easy to follow and modify. He also is the resource I used for the student project. Look for his curing chamber conversion video.
2 Guys and a Cooler
2GuysACooler YouTube
Duncan Henry is a professional butcher with a youtube channel that is a good resource.
Duncan Henry YouTube
These are not in English but good resources as well.
Davide Fantinati YouTube
Charcutaria YouTube
Casa di Pucci YouTube
Posted on 5/20/22 at 10:50 am to BigDropper
Awesome. Thanks for all the help! I see myself picking up a new hobby soon.
Posted on 5/20/22 at 12:26 pm to LEASTBAY
That bacon looks phenomenal!
What was your process?
What was your process?
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