Specifically formulated to be used with dry-cured products. These are products that do not require cooking, smoking or refrigeration. Example products include Prosciutto and dry-cured salami.
The sodium nitrate in Prague Powder #2 keeps breaking down into sodium nitrite and then nitric oxide, to cure meat over an extended period of 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.
Use at a rate of 2.5g per 1kg of meat.
6.25% Sodium Nitrite (NaNO₂) and 1% Sodium Nitrate (NaNO₃) in a Sodium Chloride (table salt, NaCl) base.
*** 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.