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The best way to get this into the meat is to thoroughly mix all the salts together with all the other dry ingredients/spices you are using and then mix this into the meat. The salt works its way through the meat with time pentatrating all the way through via osmosis. You do only need a very small amount of curing salt, don’t be tempted to increase this. Generally, you would use 2.75% regular salt and 0.25% curing salt (Prague powder #2). You would take the weight of your meat and convert it to kilograms, for you this would be 4.55kg. 2.75% of this would be 125 grams of regular salt and 0.25% would be 11 grams of curing salt.
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These curing salts are very economical to use and are the best way to make cured food safe. Prague powder #2 has two active ingredients that we are interested in, sodium nitrate and sodium nitrite. One cures quickly and in the short term, the other releases slowly over time and keeps meat that you would eat raw safe. I would suggest you invest in both cure #1 and #2 as they have different ratios of the active ingredients.
Most microorganisms, moulds and bacteria that will spoil food or make you ill cannot survive in an environment with salt as the salt dehydrates them. Human Civilisation was built upon humans being able to preserve food and along with drying and smoking, salt was a key ingredient in early human success. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. Loctite Corporation Must have product number to search database.
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When using nitrites or nitrate the oxygen in the myoglobin is replaced by the nitrate so the colour of the meat stays a deep red both before and after cooking. If you look at a piece of corned beef or salted beef it has been cooked for a couple of hours in most cases but still retains a deep red colour. I highly recommend an accurate scale to measure curing salts, with this simple scale you can measure the precise amounts needed. If you use curing salts at the recommended levels the is no danger so always be sure to follow the instructions on the packet or from a reliable recipe.
The pink dye is only for identification purposes and has no flavour or colour effect in the preserved food. The reason why curing salt needs to be easily identifiable is because nitrates can be toxic if used at above-recommended levels. Prague Powder #1 should be used only in very small quantities, so pink coloring is added to prevent it from being mistaken for ordinary table salt. Use this product with caution and instruction, as too much or too little can adversely affect health, taste and food quality. Use 1 ounce of Prague Powder to cure 25 pounds of meat. It is extremely important to use the proper amount to correctly cure meat or fish within food safely guidelines.
Classic Corned Beef
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When dealing with cured meats it is so important to do things properly and safely. The end result is backed up toilets, continuously costly pumping and clogged pipes. PRO-LAB's One Flush Septic and Plumbing Energizer Concentrate is the most powerful septic treatment available and, until today, was being used only at water treatment plants. It is very important to follow recipes closely, as mentioned previously curing salt is toxic above recommended levels.
Usage of Curing Salts
Prague Powder No. 1, also referred to as "pink salt", is a basic cure that is used to cure and control bacterial growth during the longer time that meats are cooking, or smoking. This cure will not work with a traditional dry curing method as your product must reach a temperature of 135 degrees F. Home Store Products is your one stop shop for family protection from environmental hazards that may be in your home, office, or school.
Meat that is cured for longer periods like salami or hams that often are cured but not cooked is commonly preserved with nitrates as well as nitrites which work in combination. Over time the nitrates break down into nitrites which keep bacteria from growing for the much longer periods that the meat is cured. It should be noted that nitrites are commonly found in foods we all eat every day. Leafy vegetables are a large source of nitrites and vegetables like celery and spinach can contain up to 10 times more nitrites than cured meat. Sodium nitrate and Sodium nitrite both stop the growth of botulism causing bacteria and are used in the production of cured meats commercially throughout the world. The problem with using salt alone as a cure is that some bacteria are able to survive in a saline environment.
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Fill the vial with water, send it to our certified laboratory and we will send you a professionally documented lab report revealing the amount of lead in your water to as little as 1 ppb. Radon gas has been found in varying amounts in every state in the U.S. killing up to 30,000 people each year from lung cancer. PRO-LAB's Professional Radon Gas Test Kit offers you a professional radon anaysis of your home or office. As you can tell from the dosage of both types of curing salt a little amount is very effective. Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure.
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