Prague powder 2

A mixture of 1 part sodium nitrite, 0.64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing of certain sausages and hams like Prosciutto.

See also[edit | edit source]

• Prague Powder #1
• Butchering
• Hog Butchering and Smoking (Bittersweet, Volume II, No. 2, Winter 1974)
• Smoking Meat (Bittersweet, Volume VIII, No. 1, Fall 1980)

External links[edit | edit source]

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