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MEAT CURES - DO-IT-YOURSELF

Posted By: Joe Ames
Date: Friday, June 30, 2000 at 4:53 p.m.

NOTE: These mixes may stratify, that is, separate into uneven distribution.
Commercial mixes are "bonded" so ingredients have guaranteed proper
distribution.

Joe

MEAT CURES - DO-IT-YOURSELF

PRAGUE POWDER # 1 or INSTA CURE 1

This mix is not normally used in fresh sausage. It can be used in “cured
sausage” that is not fully dried.

1 pound of Kosher salt
1 ounce sodium nitrite

Thoroughly mix the salt and sodium nitrite. Uneven mixes will result in too
much sodium nitrite in some parts of the sausage and not enough in others.
For each 10 pounds of meat to be used in the sausage, add 2 teaspoons of
Prague powder # 1.
Unused Prague powder #1 can be stored in a dry jar.
Note that the Prague powder # 1 is dissipated after about 2 weeks making it
unsuited (as the theory goes.) for long cures.

PRAGUE# 2 or INSTA CURE 2

This cure is intended to be used in sausage that is cured and dried, and can
be eaten without cooking. The sodium nitrate in the formula breaks down,
over time, into sodium nitrite, thereby giving the cure an extended working
life. It is used in sausage that is cured and then dried for several weeks.

1 pound of Kosher salt
1 ounce sodium nitrite
0.64 ounce sodium nitrate

Thoroughly mix all the ingredients. Add to chunks of meat just before the
curing period,
Use exactly 2 teaspoons for each 10 pounds of meat to be ground. Unused
Prague powder # 2 can be stored in a dry jar.

A SALT PETRE CURE

This mix can be used for cured hams and other products. It can be used in
many recipes simply by substituting the cure for the salt in the recipe.
For example, if the recipe calls for 8 tablespoons of salt, simply use 8
tablespoons of the salt petre cure.

4 pounds of Kosher salt
1 pound of sugar
1 1/4 ounces salt petre

Thoroughly mix the salt, sugar and salt petre. When properly stored in a
jar, the mix will keep for several years.

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