Making

Heh, mikäs makkaramestari sinä olet, kun et palvauttua tunne.

Löysin vastauksen.


"Curing salt" is available in several formulations: Cure #1 (also called Prague Powder #1) which contains pure salt and sodium nitrite; Cure #2 (also called Prague Powder #2) which contains pure salt, sodium nitrite and sodium nitrate; and proprietary formulations like Morton's Tender Quick. Careful attention must be paid to the sausage formulation to be sure that the correct cure is used!

Prague Powder #1: sometimes called "pink salt", Insta-Cure, Cure #1 or Modern Cure. This cure contains 6.25% sodium nitrite mixed with salt. Use 1 level teaspoon of cure for 5 lb. of meat. (2.5 grams of cure per kilogram of meat) Mix cure with cold water. This cure is not interchangeable with Cure #2.

Prague Powder #2: sometimes called Cure #2 or Insta-Cure #2 has 6.25% of sodium nitrite with 4% of sodium nitrate mixed with salt and must be used with any products that do not require cooking, smoking, or refrigeration. The sodium nitrate in this cure slowly breaks down into sodium nitrite, then into nitric oxide over a long period of time. Use 1 level teaspoon of cure for 5 lbs. of meat. (2.5 grams of cure per kilogram of meat) Mix cure with cold water. This cure is not interchangeable with Cure #1.