Prague #2 powder 200 grams Please read all the information before you buy? This has been formulated for dry cured meat products, dry (droe) sausages, fermented salami and prosciutto. They have in common that they do not need heating or cooking before consumption. DO NOT USE THIS PRODUCT TO CURE BACON OR SAUSAGES WHICH WILL BE FRIED !

The sodium nitrate in Prague Powder #2 keeps breaking down into sodium nitrite and then nitric oxide. The curing process will have to be done over an extended time.

The amount of nitrite remaining in a cured product within 2 weeks after curing may be as little as 25% of the originally added amount. To dry cure a sausage or meat properly (for up to 6 months) requires the sodium nitrate component of Prague Powder #2 as the sodium nitrite alone dissipates too quickly. Prague powder #2 should never be used on any product that will be fried at high temperature (e.g. bacon) because of the resulting formation of nitrosamines (cancer-producing compounds). Please use Prague powder #1 in those products, which you can find in my listings.

Dosage: Use at a rate of 2.5g per 1kg of meat.

Components: 6.25% Sodium Nitrite (NaNO2) and 4% Sodium Nitrate (NaNO3) in a Sodium Chloride (table salt, NaCl) base.

Warning: *** NOT TO BE USED FOR PRODUCTS COOKED/FRIED AT HIGH TEMPERATURES ***

A combination of sodium nitrite and sodium nitrate in cured bacon has been found to produce nitrosamines (cancer-producing compounds) when cooked at high temperatures.

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