Prague Powder (Cure) No. 1, a basic cure that is used to cure and control bacterial growth during the longer time that meats are cooking, or smoking. This includes poultry, fish, ham, bacon, jerky.
Prague Powder #1. or InstaCure #1 contains salt and sodium nitrite (6.25%).
Use 1 level teaspoon per 5 lbs. of ground meat. Use one ounce per 25 pound of meat. 1/4 lb. or 4 ounces will cure 100 lbs of ground meat. This one pound package of Prague Powder Cure will process 400 lbs. of meat.
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