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  2. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]

  3. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt. Some traditional cured meat (such as authentic Parma ham [ 2 ] and some authentic Spanish chorizo and Italian salami ) is cured with salt alone. [ 3 ]

  4. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Bag of Prague powder #1, also known as "curing salt" or "pink salt." It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt. It was discovered in the 19th century that salt mixed with nitrates (such as saltpeter ) would color meats red, rather than grey, and consumers at that ...

  5. Kosher Salt vs. Table Salt: An Expert Explains the Difference

    www.aol.com/kosher-salt-vs-table-salt-140100679.html

    When To Use Kosher Salt vs. Table Salt "Kosher salt is a chef favorite because of the way you can easily grip it in your hands—with this built-in control, it is easier to season food more evenly ...

  6. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    Since Prague powder #1 is a 1:15 dilution (in 0.45 kg of Prague powder #1 30 grams is sodium nitrite and 425 grams are common table salt), we get the proper amount at a rate of 114 grams added to 45 kg (100 lb) of meat. Sodium nitrate and potassium nitrate are limited to 1.7 gram per kilogram (2.75 ounces per 100 pounds).

  7. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Bag of Prague powder#1, also known as "curing salt" or "pink salt". It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt. It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.

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  9. Charcuterie - Wikipedia

    en.wikipedia.org/wiki/Charcuterie

    This blend is colored bright pink to keep the charcutier from confusing the mixture with regular salt. [17] The second curing salt blend is called "prague powder II" or "insta-cure #2". Also colored pink to differentiate it from table salt, it contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. This mixture is used for dry ...

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