A general purpose cure used to cure all preserved meats that require cooking or smoking.
This would include poultry, fish, ham, bacon and corned beef to name a few.
Use at a rate of 2.5g per 1kg of meat. Mix with cold water for an even distribution.
6.25% Sodium Nitrite (NaNO₂) in a Sodium Chloride (table salt, NaCl) base.
*** NOT TO BE USED FOR COLD SMOKED OR AIR-CURED MEATS ***
In order to ensure safe consumption, cured meat must be heated to a minimum internal temperature of 65°C.
Posted by Claire on 7th Apr 2016
After becoming fed-up with commercially made "pumped" bacon that is full of liquid and "spits" like mad when you cook it, I started researching how to make bacon at home. I found out I could do it with a simple cure of salt, sugar and Prague Powder. I wasn't sure if I could get it in Australia, but I came to this website and here it was. It makes delicious bacon that is simple to make and tastes quite different to the commercial variety. I recommend you give it a try.