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Prague Powder No. 1

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Prague Powder - Curing Salts - Tinted Curing Mixture - Pink Curing Salt Photo © thebittenworld.com
Definition: Prague Powder No. 1 is a curing mixture composed of 6.25% sodium nitrite and 93.75% table salt. It's used in making cured meat products like sausages and corned beef.

Prague Powder (compare prices) functions as a food preservative and it also has antimicrobial properties. The pink coloring is added so that it won't be mistaken for ordinary salt.

Prague Powder is responsible for producing the pink color in cured meats such as hot dogs and corned beef. One teaspoon of Prague Powder mixed with cold water will cure about five pounds of meat.

Another special property of Prague Powder is that it prevents the growth of the deadly Clostridium botulinum bacteria, which causes botulism.

Prague Powder No. 1 is not to be confused with Prague Powder No. 2, which is used in making dry cured meats like hard salami, pepperoni and prosciutto.

Prague Powder is only meant to be used in very small quantities. That's why it's colored pink to prevent it from being mistaken for ordinary salt. Accidentally adding Prague Powder to food like normal salt wouldn't be good for you.
Also Known As:
  • Tinted curing mixture
  • TCM
  • Tinted cure
  • Curing salt
  • Pink salt
Where to buy: Prague Powder No.1 Pink Curing Salt

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